THE MOUNTAIN COTTAGE KITCHEN
Jam Tarts
Servings 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.
- 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.
Be sure to keep the filling well below the pastry rim, as it will bubble and may overflow during baking.
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.
