jam tarts
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Jam tarts

These jam tarts would be great for an Alice in Wonderland themed party or just a fun snack kids can enjoy making. They are so easy to do and children will really enjoyed getting to roll out the pastry, cut out the tarts and fill them with jam.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Afternoon tea
Cuisine: British
Keyword: jam, pastry
Servings: 12
Author: cookingwithmykids


  • 375 g (3 cups) plain/all-purpose flour
  • 260 g (1 1/6 cups) unsalted butter, softened
  • 125 g (1 cup + 2 tbsp) caster sugar, plus extra for sprinkling
  • 1 large egg plus 1 beaten egg for glazing
  • 300 g jam for the filling


  • Method

Make the pastry

  • Weigh the flour out and put it in a large mixing bowl. Measure the butter and cut into small pieces before adding to your bowl. Rub together until it looks like breadcrumbs.
  • Measure the sugar and add to the bowl. Crack the egg into the bowl.
  • Mix everything until it’s coming together then tip out onto a lightly floured surface. Fold until the pastry comes together – try not to over mix, as soon as it happily forms a ball you’re done. Wrap the pastry up in cling film and pop it in the fridge for 15+ minutes or so.

Make the jam tarts

    Preheat the oven to 180C/170C Fan/350F and grease a 12 hole muffin tray with oil or butter.

    • Start with half your pastry dough to make it easier to roll.
    • Lightly flour your work surface and then roll the pastry out until it is about 3mm thick. When you’re rolling it out, be sure to turn it 90 degrees between turns – it helps to stop it sticking to your work surface, and also ensures you get an even thickness. When it gets a bit bigger, roll it round your rolling pin before rotating it to stop it tearing.
    • Use a round cutter, (approximately 10cm) cut out bases for your tarts. Gently place them in your muffin tray. Use a small ball of pastry to push the tarts down into the holes without tearing the cases.
    • Using a teaspoon, fill each tart case with some jam.
    • Cut out smaller circles of pastry and top your tarts with them. Re-roll out your pastry until you have used up all the pastry and have 12 tarts.
    • When you’ve finished all the jam tarts brush them with a beaten egg to glaze them.

    Bake the jam tarts

    • Pop the tarts into the oven for approximately 10 minutes. They’re ready when they have turned a nice golden brown colour.
    • Leave them for a minute to cool in the tray then carefully remove each tart from the muffin tin and leave on a wire rack to cool.