How do I make aesthetically appealing jam tarts

[handlemecarefully]

They usually taste just fine - but I want them to look pretty!

The pastry seems to bubble a bit whilst in the oven and comes out looking all irregular, and the jam usually laps over the side (probably putting too much jam in)

is this just inevitable or is it all in the technique?

blimey. why?

When I was little I had two arran jumpers (mum a big knitter), both cream, one with small bobbles, one with big bobbles. They were my semolina and rice pudding jumpers.

Needlesss to say I dsiliked both of them

'Cos they taste nice.

With jam

very controversial opinion, flying

I really couldn't do rice pudding. It was the lumps - made me think of vomit

yep. lumpy bumpy jumpers and puddings

I uesd to work in a bakery , the reason they look neater is that you use a special machine to press the pastry into the case and the jam is different from shop bought.i.e. its much smoother with a runnier consistency.
the way to cheat at home is bake sweet pastry cases blind( pricked to stop bubbles)
then warm your jam ,sieve it and pour into baked cases, leave to set.Hey presto

bake empty cases blind then fill with revolting tesco value mixed fruit jam (no lumps)

OOOOh noooo at Tesco value mixed jam.

It might still have loads of sugar in it but I go for Duchy originals thank you very muchly!

Have only read hte OP

OK, MIL is expert baker; you need a bigger cutter and def less jam. She does mini stars pastry shapes on top of hers which seem to deal with overbubbly jam

flossie. Amazing how there's nearly always an expert on mn