Princess jam tarts

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Serves: 12

By Lemontart

(2 Votes) 2


  • 2 egg yolk

  • 25g caster sugar

  • 1 jam

  • 225g plain flour

  • 110g butter

  • 1 pinch salt


<ol> <li>First make the pastry. Either do it the old fashioned &ldquo;rub butter and flour together, then add sugar and salt, followed by the eggs&rdquo; method, or whizz the lot together in a food processor (my favourite method). Add a little water if too crumbly.</li> <li>Bring the mix into a ball, wrap in cling film and pop in the fridge to rest for 30 mins.</li> <li>Roll out the pastry and cut into circles to fit a cup cake baking tray. Push them in lightly and brush with milk.</li> <li>Add a dollop of jam in the centre of each one - not too much as it will bubble up.</li> <li>Use a small cutter and cut little pastry hearts out of the leftover pastry. Pop one on the top of each jam tart and brush with milk.</li> <li>Bake in a medium/hot oven for 15/20mins, until the edges are golden.</li> <li>Lift onto a cooling rack and do not let anyone taste until cooled - boiling hot jam is lethal!</li> </ol>

Handy Hint

<p>Make a batch of these with different jams so that the finished plate has a mix of bright, jewelled colours. The pastry also freezes well, so if you want to make only a few, divide the pastry ball in half, pop the rest in a freezer bag and freeze.</p>

Additional Information

  • Snack

  • Cake/Dessert

  • Biscuit and sweets

  • Jam and chutney

  • Kids can help

  • Make Ahead

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  • gaschick 10/09/10 20:10

    Absolutely excellent recipe. Won first prize in our village show with them!Have never made jam tarts or even pastry before!

  • Babbity 12/07/09 18:13

    Very tasty, easy to cook even if you&#39;re lazy like me and don&#39;t rest the pastry. We made 12 small ones out of half of the mixture. The nicer the jam, the tastier it is. We used Bonne Maman raspberry conserve. Mmmm.