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


  1. First make the pastry. Either do it the old fashioned “rub butter and flour together, then add sugar and salt, followed by the eggs” method, or whizz the lot together in a food processor (my favourite method). Add a little water if too crumbly.
  2. Bring the mix into a ball, wrap in cling film and pop in the fridge to rest for 30 mins.
  3. Roll out the pastry and cut into circles to fit a cup cake baking tray. Push them in lightly and brush with milk.
  4. Add a dollop of jam in the centre of each one - not too much as it will bubble up.
  5. 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.
  6. Bake in a medium/hot oven for 15/20mins, until the edges are golden.
  7. Lift onto a cooling rack and do not let anyone taste until cooled - boiling hot jam is lethal!

Handy Hint

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.

Additional Information

  • Make Ahead

  • Kids can help

  • Jam and chutney

  • Biscuit and sweets

  • Snack

  • Cake/Dessert

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Your comments

  • 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're lazy like me and don'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.