I had this recipe in my baking handwritten book so decided to give a try, I was confident that having jam as base mittu will love it. And yes she so loved it that she was reluctant to share it with anyone…yayyy happy me 🙂 Hubby and me had our share soon after clicking which she was not aware off 😉
Christmas is the right time for such rich buttery bakes so what are you waiting for?! Put on your aprons and bake this easy and yummy jam tarts, am sure kids will love it.
Jam Tarts Recipe – Ingredients
Recipe Category: Main | Recipe Cuisine: World
Maida – 120 gms (3/4 cup)
Unsalted Cold Butter – 65 gms (1/3 cup)
Castor Sugar – 2 tbsp
Baking powder – 1/2 tsp
Salt – a tiny pinch
Water – as required
Jam – 2 tbsp in each color
- Take maida in a bowl, add salt,baking powder and sugar to it.Sieve it once then whisk it well.
- Now add butter to it.Rub it with your fingers,It will look more like breadcrumbs.Now add few drops of water and bring it together to form a soft nonsticky dough.
- Cling wrap it and refrigerate it for atleast 30mins.Meanwhile prepare your tart moulds, brush it well with melted butter.Set aside.
- Take the dough from the fridge and roll it slightly thin and even to about 1/4inch thickness , cut small squares slightly bigger than your tart moulds.Lay the dough on the tart mould.
- Trim the extras and line it well.Now scrap the remaining dough and repeat the process till the entire dough finishes.Now the tart moulds are neatly lined.I had 2 extra so arranged it in my individual silicon muffin pan.Arrange it in a baking tray and prick each tart using a fork.Preheat oven at 180 deg C.
- Meanwhile prepare your jams.I used pineapple and mixed fruit jams.Double boil a vessel and to this add the jam and melt it, keep stirring for 3-4 minutes for the jam to melt slightly, this helps to easily spoon the jam.
- Now spoon the jam till 2/3 rd of the tart and refrigerate for 5mins.Then bake it at 180 deg C for 12-15mins or until the edges turn golden.Cool down for 10mins then slide the tarts using a fork.
Cool down and store in airtight container.
Rich buttery flaky melt in the mouth tarts ready…So how many are ready to join me? 🙂
- Pricking with a fork is a must to avoid puffing up.
- You can replace castor sugar with regular granulated sugar too.
- You can use this tart recipe as a base and make any filling of your choice like chocolate sauce / or any savory filling.
- You can even bake the tarts separately and then fillup with jam.
- You can try the same recipe as cake.
- When the edges start to turn golden then the tarts are done.Don’t overbake.
- I used 2 jam flavours pineapple and mixed fruit.
- While rolling if it sticks dust flour but don’t overdo.
- Make sure to roll thin else your tarts will become chewy.
- The orginal recipe was given in gms I measured and converted it to cup measures which is closer to it.
- Do not overdo while kneading the dough, just bring it together and knead it once.
- The ones I baked in muffin moulds were a bit chewy as I rolled them a bit thicker so I understood it is a must to roll it thin and even.
- Spoon jam only till 2/3 rd else it will ooze out while baking.
- These tarts keep well even for a week but store in airtight container.