JAM TARTLETS
I hope you will enjoy this traditional English recipe! These bite-sized jam tarts can be filled with any jam, or lemon curd. Use two or three different jams for a colorful dessert tray!
Provided by truebrit
Categories Tarts
Time 28m
Yield 68 tarts
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F, and in a large bowl, stir together flour and salt.
- Rub in butter until mixture resembles breadcrumbs.
- Stir in the sugar.
- Add egg yolks and water, and mix to a firm dough.
- Knead dough a few times while still inside bowl.
- Break off pieces of dough, and form into 1/2-inch balls.
- Press into bottom and sides of mini-muffin trays.
- Fill each pastry case with about 1/2 teaspoon of jam, and bake for 7-9 minutes.
Nutrition Facts : Calories 54.3, Fat 2.9, SaturatedFat 1.8, Cholesterol 12.7, Sodium 28.1, Carbohydrate 6.2, Fiber 0.2, Sugar 0.6, Protein 0.9
EASY JAM TARTS
Bake our easy jam tarts and they'll instantly become a family favourite - plus, you can make them in less than half-an-hour if you use ready-made pastry.
Provided by Miriam Nice
Categories Afternoon tea, Dessert, Treat
Time 43m
Number Of Ingredients 5
Steps:
- Put the flour, butter and a pinch of salt in a bowl and rub them together with your fingertips (or you can pulse these ingredients together in a food processor if you have one). When the mixture looks and feels like fresh breadcrumbs, stir in the egg and vanilla seeds, if using, with a cutlery knife. Add 1 tbsp cold water, then start to bring the dough together in one lump with your hands - try not to knead it too much. Add 1 more tbsp of water if it's not coming together, but try not to add more than that. Wrap in cling film and chill in the fridge for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Butter a 12-hole tart tin, then dust your work surface with flour. Unwrap and roll out the chilled pastry so it's about the thickness of a £1 coin, then use a straight or fluted round cutter to cut out 12 circles, big enough to line the holes in the tin. Dollop 1-2 tsp of your chosen filling into each one and, if you like, cut out little pastry hearts (perfect for Valentine's Day) and pop them on top.
- Bake for 15-18 mins or until golden and the filling is starting to bubble a little. Leave to cool in the tin for a few mins then carefully transfer to a wire rack to cool completely.
Nutrition Facts : Calories 183 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
DOUBLE-CRUSTED JAM TART
This easy homemade tart is inspired by our favorite toaster strudels from childhood. And though it may look fancy and quite advanced, it's really just jam spooned between two layers of rolled-out crust. It's also endlessly variable: Any fruit or flavor goes, but we love this recipe for homemade peach jam.
Provided by Sarah Carey
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h50m
Number Of Ingredients 11
Steps:
- Pulse flour, granulated sugar, and 2 teaspoons salt in a food processor until combined. Add butter and shortening; pulse until mixture resembles coarse meal with a few pea-size pieces remaining. Add 3 tablespoons water and pulse. Add 3 tablespoons more and pulse. Next, work in longer pulses, stopping to scrape sides and bottom of bowl as needed, until dough holds together when pinched (if necessary, add remaining water, 1 teaspoon at a time). Shape into 2 rectangles.
- Roll out one rectangle between 2 sheets of lightly floured parchment to 12 by 10 inches, about 1/8 inch thick. Transfer on parchment to a baking sheet. Repeat with second rectangle; stack on top of first. Refrigerate both until firm, at least 30 minutes.
- Preheat oven to 375°F. Remove dough from refrigerator; set aside one sheet. Remove parchment from top of second sheet; spread jam evenly over dough, leaving a 3/4-inch border. Remove parchment from first piece of dough and place over filling. Fold edges in and press to seal with the tines of a fork. Poke top all over with tines of fork. Brush with beaten egg. Freeze 10 minutes or refrigerate 30 minutes. Bake until golden brown and bubbling in center, 40 to 45 minutes. Let cool on sheet on wire rack.
- Gradually whisk lemon juice into confectioners' sugar to create a glaze with the consistency of honey. Add remaining pinch of salt; whisk to combine. Spoon glaze over tart, spreading almost to edges; sprinkle with freeze-dried berries and let stand until set, at least 1 hour. Slice and serve, or store, lightly wrapped with foil, at room temperature up to 1 day.
MINI JAM TARTS
Use whatever jam you like as the filling for these little tarts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 16
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. In a food processor, combine flour, sugar, salt, and cinnamon; process for 10 seconds. Add butter and process until mixture resembles coarse meal, 15 to 20 seconds.
- Combine 1 egg yolk with 2 tablespoons ice water and add to flour mixture. Process until the dough comes together, about 7 seconds. Transfer to a clean work surface and compress into a flattened circle.
- Lightly dust the work surface with flour; roll out dough to just thinner than 1/4 inch. Using a round or square cookie cutter, cut out shapes and press into 2- to 3-inch tartlet tins or a small muffin-top pan. Shape crust as desired, fill each with 1 1/2 to 2 teaspoons jam, and decorate tops with cutouts of dough. At this point, the tarts can be refrigerated for several hours.
- Combine remaining egg yolk with cream; lightly brush exposed dough with egg wash. Bake until golden brown, 20 to 25 minutes. Transfer tarts from tins to a wire rack to cool.
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- In a mixer bowl fitted with the paddle attachment, beat butter and sugar on medium speed for 3-4 minutes until creamy. Beat in vanilla extract. In a small bowl combine flour and salt, then add it to the butter mixture, and beat on low speed just until combined. Do not overmix the dough.
- Measure out about 3/4 cup of the dough. This would be streusel dough for the topping. Place it briefly in the refrigerator or freezer. Sprinkle remaining crumbs into the bottom of a 9-inch tart pan (I use a pan with removable bottom) and press firmly to form an even layer with the edges being a little bit higher than the center. Place briefly in the refrigerator before continuing.
- Once dough has set a little bit and isn’t too soft, toss the streusel dough with your fingers until large clumps of dough are formed.
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