Scrumptious jam tarts are a timeless treat—golden, buttery pastry filled with a dollop of sweet, sticky jam that bubbles just enough to tease the edges. Whether you go for apricot, strawberry, or raspberry, each bite is a perfect balance of crisp and gooey. Simple, nostalgic, and utterly irresistible.
Ingredients:
65 g Caster Sugar
175 g Butter softened
1 Egg
1 tsp Vanilla Essence
250 g Plain Flour
36 tsp Jam raspberry, strawberry, apricot…
Corn Flour
Cream the butter and sugar until light and fluffy.
Beat in the egg and vanilla essence until well combined.
Gradually add the flour and mix until a soft dough forms.
Chill the dough in the fridge for 10–15 minutes.
Lightly dust your surface with corn flour and roll out one-third of the dough. Cut into rounds using a cookie cutter.
Place the rounds on a baking tray with a tsp of jam on each tart and refrigerate for another 10 minutes.
Preheat the oven to ( 170°C | 338 F )
Bake for about 10 minutes, or until the edges of the pastry are just turning golden brown.
Repeat 2 more times – Yields 36 tarts.
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