There’s something wonderfully nostalgic about traditional jam tarts. With their crisp, buttery pastry and sweet jam filling, these little tarts are a classic British treat that takes me straight back to childhood.

Made with a simple homemade shortcrust pastry and a spoonful of jam, they’re one of those familiar bakes that really don’t need much fuss. I’ve used an all-butter pastry, made with everyday American ingredients, and a mini muffin tin to recreate these little favorites in my Colorado kitchen.

A Traditional British Favorite

Jam tarts are a simple bake. They’re nothing particularly fancy, just little pastry cases filled with jam, but that’s part of their charm.

I prefer a traditional shortcrust without added sugar, so the crisp, buttery pastry balances the sweetness of the jam. Some traditional recipes use a combination of butter and lard, but I’ve found that an all-butter version works beautifully, with a lovely flaky texture.

Choosing Your Jam

I used a mixture of raspberry and apricot jam for my jam tarts. Raspberry has a slightly sharper flavor, while apricot is a little sweeter, and both work beautifully with the buttery pastry.

Strawberry and blackcurrant are other traditional favorites, so you can easily use whichever jams you have in the cupboard.

A fairly thick jam works best, and it’s worth being restrained with the filling, as too much can bubble over the pastry during baking.

Unbaked jam tarts filled with raspberry and apricot jam in a 24-cup mini muffin tin, ready for baking.

Tips for Perfect Shortcrust Pastry

A few simple things make all the difference when working with homemade shortcrust pastry.

Keep the butter cold. This helps give the pastry its crisp, flaky texture.
Handle the dough gently. Overworking can make the pastry tough rather than tender.
Add water gradually. Use just enough to bring the dough together without making it sticky.
Don’t stretch the pastry. Gently ease it into the muffin tin to help prevent shrinkage.
Allow time for chilling. Resting the dough before rolling and chilling the shaped cases both help the pastry hold its shape.

I used a 24-cup mini muffin tin, which makes lovely little jam tarts. A standard muffin tin will also work, although I’d keep the pastry cases fairly shallow rather than lining the cups all the way to the top.

Baking Jam Tarts at High Altitude

I made these jam tarts at approximately 8,600 feet in Woodland Park, Colorado, where the dry mountain air can affect how much water pastry needs.

Fortunately, shortcrust pastry doesn’t require the same adjustments as cakes or breads. The main difference I noticed was that my flour needed more water than I’d initially expected, so I’d recommend adding it gradually and judging the dough by how it feels.

The pastry should hold together when pressed without being wet or sticky. With a little patience and time to chill, my finished tarts were beautifully crisp, buttery and flaky.

If you’re baking at a lower elevation, the recipe should still work well. You may need a little less water, so add it gradually rather than using the full amount straight away.

If you enjoy traditional British baking, you might also like my Classic British Scones Recipe, especially served with a little jam and cream.

Jam Tarts

Traditional British jam tarts made with crisp, buttery homemade shortcrust pastry and a choice of sweet jam fillings.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Chilling Time 45

Total Time 1 20

Makes 24 mini jam tarts

Ingredients

140 g all-purpose flour (1 cup + 2 tbsp)
72 g cold unsalted butter cubed (5 tbsp)
¼ tsp fine salt
45-50 ml ice-cold water plus more as needed (3 tbsp + up to 1 tsp)
90 g jam of your choice (about 4½ tbsp)

Equipment

Rolling Pin
Round pastry cutter approximately 2½ inches
24-cup mini muffin tin
Kitchen scale optional, but recommended

Method

Combine the flour and salt in a large mixing bowl. Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
Sprinkle in the ice-cold water, 1 tbsp at a time, mixing gently with a fork or butter knife. Continue adding water until the mixture holds together when pressed, without becoming sticky.
Gently bring the pastry together into a disc without kneading. Wrap tightly with cling wrap and refrigerate for 20 minutes.
Lightly grease a 24-cup mini muffin tin.
On a lightly floured surface, roll the pastry to approximately ⅛ inch (3 mm) thick. Cut 24 circles using a round cutter approximately 2½ inches in diameter.
Carefully lower the pastry circles into the muffin cups, pressing gently into the bottom and sides without stretching the dough.
Refrigerate the lined muffin tin for 10 minutes. Meanwhile, preheat the oven to 375°F conventional.
Spoon approximately ½–¾ tsp jam into each pastry case.

Be sure to keep the filling well below the pastry rim, as it will bubble and may overflow during baking.

Bake on the middle oven rack for 12–15 minutes, or until the pastry is lightly golden and the jam is bubbling.
Allow the tarts to cool in the tin for 10-15 minutes before carefully transferring them to a wire rack to cool completely.

Notes

Water: The amount needed may vary depending on your flour and environment. Add gradually until the dough holds together without becoming sticky.

Preventing Shrinkage: Avoid overworking or stretching the pastry, and allow time for both chilling stages.

Jam: Raspberry and apricot are lovely choices, but strawberry, blackcurrant or other favorite jams also work well. Avoid overfilling the pastry cases.

Make Ahead: Prepare the pastry up to 2 days in advance and refrigerate, or freeze for up to 3 months. Thaw overnight in the refrigerator before rolling.

Storage: Store completely cooled jam tarts in an airtight container at room temperature for up to 2–3 days. They’re best enjoyed on the day they’re baked.

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Traditional Jam Tarts