Easy jam tarts on a serving board

Easy jam tarts

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(27 ratings)

Prep: 25 mins Cook: 18 mins Plus chilling


Serves 12

Bake our easy jam tarts and they'll instantly become a family favourite – plus, you can make them in less than half-an-hour if you use ready-made pastry

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal183
  • fat9g
  • saturates6g
  • carbs22g
  • sugars6g
  • fibre1g
  • protein3g
  • salt0.2g
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  • 250g plain flour, plus extra for dusting
  • 125g butter, chilled and diced, plus extra for the tin



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 medium egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 vanilla pod, seeds scraped (optional)
  • 100g jam, fruit curd or marmalade of your choice


  1. Put the flour, butter and a pinch of salt in a bowl and rub them together with your fingertips (or you can pulse these ingredients together in a food processor if you have one). When the mixture looks and feels like fresh breadcrumbs, stir in the egg and vanilla seeds, if using, with a cutlery knife. Add 1 tbsp cold water, then start to bring the dough together in one lump with your hands – try not to knead it too much. Add 1 more tbsp of water if it’s not coming together, but try not to add more than that. Wrap in cling film and chill in the fridge for 30 mins.

  2. Heat oven to 200C/180C fan/gas 6. Butter a 12-hole tart tin, then dust your work surface with flour. Unwrap and roll out the chilled pastry so it’s about the thickness of a £1 coin, then use a straight or fluted round cutter to cut out 12 circles, big enough to line the holes in the tin. Dollop 1-2 tsp of your chosen filling into each one and, if you like, cut out little pastry hearts (perfect for Valentine's Day) and pop them on top.

  3. Bake for 15-18 mins or until golden and the filling is starting to bubble a little. Leave to cool in the tin for a few mins then carefully transfer to a wire rack to cool completely.

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Comments, questions and tips

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Sophia James's picture
Sophia James
23rd Jun, 2020
I always make my own pastry with this- the jam works so well and the pastry is lovely and crispy. I would recommend this to anyone with a sweet tooth.
Hannah Conolly's picture
Hannah Conolly
1st Apr, 2020
really easy to bake. And taste amazing
25th Feb, 2018
Good and very easy, but the dough needs a little sugar.
Chris Fielding's picture
Chris Fielding
25th Feb, 2020
How much ready made shortcrust pastry should I buy to make this recipe?
Barney Good Food's picture
Barney Good Food
26th Feb, 2020
You'll need about 400g of a 500g block.
26th May, 2019
These be frozen? I assume after baking is the best time to freeze? Thank you.
goodfoodteam's picture
27th May, 2019
Thanks for your question. Yes, you can freeze these after baking. Freeze on a tray to avoid them sticking together and then once frozen, pop them in a freezer bag.
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