A classic jam tart recipe! Crumbly and buttery shortbread with a delicious and smooth raspberry jam.
Jam tarts are so simple to make and taste so delicious! A very quick and easy pastry dessert and a real crowd pleaser. Enjoy with a lovely cup of tea on a cold winters evening!
Recipe
A classic jam tart recipe! Crumbly and buttery shortbread with a delicious and smooth raspberry jam!
Prep Time: 20 minutes
Chill Time: 20 minutes
Cook Time: 20 minutes
Total Time: 10-15 minutes
Servings: 12-15
Author: Zainab
Ingredients:
250g plain flour
120g unsalted butter, cold
Pinch of salt
60ml cold water
Raspberry seedless jam
Method:
1. Preheat the oven to 180˚C/gas mark 4.
2. In a large mixing bowl, add in the flour, salt and butter. Rub the butter into the flour using your fingertips until it looks like coarse breadcrumbs.
3. Add in the water slowly until a dough is formed. Once the dough is formed, wrap in cling film and place in the fridge for 15-20 minutes.
4. On a lightly floured surface, roll out the pastry to ½ cm thickness. Use a round cutter to cut discs of pastry, slightly larger than the hole in the tin, then press one disc into each hole.
5. Spoon a heaped teaspoon of raspberry jam into each pastry case.
6. Bake in the oven for ten to fifteen minutes or until golden brown. Remove the tarts from the oven and cool on a wire rack.
7. Enjoy!
Notes
You can store the jam tarts in a airtight container for up to 5 days at room temperature.
I use this jam. As it is the best jam ever!
Calories per tart: 166
Hope you all enjoyed this recipe! If you do use this recipe be sure to tag me. My Instagram Page is: Bakewithzainab.
Also be sure to comment down below with any questions you may have.
Lots of love
Zainab xx
© Bake With Zainab – Zainab Moughal. I own all content and photos’ copyright. Before using my photos and recipes, please email me. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.
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