Jam Tarts

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Picnics require certain things. A good sandwich, a hot cup of tea, some wonderful scenery, and a sweet treat. For this trip, I’d already ticked off the first three, with a couple of nice Brie and tomato ciabatta sandwiches, a strong cup of Irish tea, and a trip to Glendalough, Co. Wicklow – all we needed now was something sweet to finish off the meal. A few classic jam tarts would fit the bill well.

GlenThe perfect background to a great picnic – Beautiful! 

Jam tarts are a simple afternoon tea classic, and easy to pack up for picnics or packed lunches. Flavour them with whatever jams or curds you like, and add a variety to one batch. I made strawberry and lemon curd with raspberry.

JamTarts2All laid out on the picnic blanket!

This pastry does puff up slightly with baking. A few minutes blind baking should help that a bit (I wasn’t quite patient enough for that…). It’s still delicious, crumbly and sweet though, and gives these tarts a lovely homemade look.

Experiment with flavours too! Raspberry jam would be lovely, or something like gooseberry for something a bit sharper could work well.

Jam Tarts
Yields 24
Perfect for picnics!
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Prep Time
15 min
Cook Time
15 min
Total Time
1 hr
Prep Time
15 min
Cook Time
15 min
Total Time
1 hr
  1. 250g Plain Flour
  2. 250g Icing Sugar
  3. 125g Unsalted Butter (softened)
  4. Pinch of Salt
  5. 1 Free Range Egg
  6. A splash of milk (if required)
  7. A variety of jams or curds
  1. In a food processor, add your flour, icing sugar and butter, and pulse until the mixture resembles breadcrumbs.
  2. Add the egg, and pulse until a rough dough forms. Add a splash of milk to bring the dough together if needed.
  3. Turn the dough out on to a surface lightly dusted with icing sugar. Knead the dough lightly, wrap in clingfilm, and chill for 30 minutes.
  4. Preheat the oven to 180C/350F.
  5. Once chilled, roll out the pastry to 0.5cm thickness, dusting lightly with icing sugar to prevent the dough from sticking.
  6. Lightly grease a 12 hole tart tray.
  7. Cut out circles from the dough that are just slightly larger than the wells in your tart tray.
  8. Lay the circle of dough over the well, and lightly press the dough down until it lines the sides and bottom of each hole.
  9. Spoon 1 tablespoon of jam or curd in to each well. I used strawberry jam, and lemon curd with raspberry.
  10. Bake for 12-15 minutes, until the pastry is golden and the jam is bubbling.
  11. Remove from oven at allow to cool briefly in the tart tray before removing to a wire rack to cool.
  12. Store in an airtight container.
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