JAM TARTS
Steps:
- Mix flour, shortening, sugar, and salt together in a food processor until mixture resembles coarse crumbs. Add water and mix until a ball is formed. Refrigerate pastry until well chilled, at least 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Grease 24 shallow muffin cups.
- Roll pastry out thin; cut into rounds with a cookie cutter. Place each round in a muffin cup. Add 2 teaspoons of jam to each cup.
- Bake in the preheated oven until golden brown, about 20 minutes. Cool tarts on a wire rack.
Nutrition Facts : Calories 152.2 calories, Carbohydrate 17.6 g, Fat 8.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.2 g, Sodium 101.5 mg, Sugar 7 g
MINI JAM TARTS
These little tartlets are as simple as can be - little rounds of homemade pate sucree are filled with dollops of your favourite jam or jelly, and then baked until golden and bubbly. For a last-minute treat, prepare the shortcrust pastry dough ahead of time, and then roll out, fill and bake on the day of.
Provided by Mardi Michels, "In the French Kitchen with Kids"
Time 2h20m
Number Of Ingredients 10
Steps:
- Whisk the flour, salt and sugar together in a large bowl. Add the cubed butter and, using your fingertips, lightly rub the butter into the flour until it resembles large breadcrumbs with some pieces the size of small peas. You can also use a pastry blender for this job.
- Make a well in the middle of the flour mix and add the egg. Using a wooden spoon, mix the egg into the flour until they are completely combined.
- Add the cream and mix until the dough is firm enough to form a ball when you press the mixture together with your fingers-it might be a little crumbly, but form the dough into a disk and wrap it tightly in plastic wrap.
- Refrigerate for a minimum of 1 hour, or up to 3 days, in the fridge. You can also freeze the dough, tightly wrapped in plastic, for up to 3 months. Thaw it overnight in the fridge before you roll and bake.
- Remove the disk of dough from the fridge and let it sit for a few minutes so it's easier to work with. Cut the dough in half.
- Lightly flour a large sheet of parchment, then place one piece of dough on the parchment. Sprinkle it lightly with flour and place a second sheet of parchment paper on top.
- Roll the dough between the two sheets of parchment paper to a thickness of 1/6 inch (4 mm). If the dough is soft, you might need to put it back in the fridge to firm up a little before you cut it.
- Preheat the oven to 375˚F (190˚F). Lightly grease two 12-cup muffin pans with butter.
- Using a cookie cutter that's about 3 inches (8 cm) in diameter, cut out rounds of the dough. A cookie cutter with fluted edges makes for pretty tartlets but if you don't have a cookie cutter, you can use a glass or ramekin that's the same diameter. One disk of the pastry should make ten rounds. You will need to gather up and re-roll scraps of the pastry to make sure you get ten-and each time you re-roll, you will need a touch of flour to ensure the pastry does not stick to the parchment. You may need to refrigerate the dough again once it's been rolled out if it is very soft and sticky.
- Use an offset spatula to help you remove the pastry rounds from the parchment and gently place them in the muffin cups. You don't need to press them right down to the bottom, as gravity will help them sink to form a little cup. Make sure the pastry rounds are evenly centered in the muffin cups. Place the muffin pan in the fridge while you work with the second piece of dough.
- Repeat with the second piece of dough and refrigerate the muffin pan and pastry rounds for 30 minutes.
- Place 1 teaspoon of jam in the middle of each pastry round. It doesn't look like a lot but it will bubble up and expand when it cooks.
- Bake for 20 minutes, until the pastry is golden and the jam is bubbling.
- Remove the pans from the oven and let the tarts sit in the pans for about 15 minutes, or until the jam is no longer runny. Remove the tartlets from the pans and cool on wire racks. Serve at room temperature. You can store these in an airtight container for up to 3 days-they will get soggy the longer you store them, though, so best to eat them up!
JAM TARTS (TARTES DE CONFITURE)
Categories Food Processor Fruit Dessert Bake Raspberry Summer Jam or Jelly Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 miniature tarts
Number Of Ingredients 12
Steps:
- Make dough:
- Blend together flour, butter, shortening, salt, and sugar in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with the rest in small (roughly pea-size) lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
- Test dough by gently squeezing a small handful: When it has proper texture, it should hold together without crumbling apart. If necessary, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just incorporated, and test again. (If you overwork mixture or add too much water, pastry will become tough.)
- Turn out dough onto a lightly floured work surface and divide into 2 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough together and divide it into 6 portions, then form each portion into a disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
- Prepare shells:
- Roll each piece of dough into a 6-inch round with a rolling pin on a lightly floured surface and fit each into a tartlet pan. Roll rolling pin over tops of pans to trim dough flush with rims and lightly prick bottoms and sides all over with a fork. Chill 30 minutes.
- Preheat oven to 375°F.
- Line shells with foil and fill with pie weights or raw rice. Bake in middle of oven on a baking sheet until pastry is set and pale golden on edges, 15 minutes. Remove foil and weights and bake shells until pale golden all over, 6 to 10 minutes more. Cool in pans on a rack.
- Make filling:
- Simmer jam in a small saucepan, stirring occasionally, 1 minute. Remove from heat and stir in lemon juice. Put raspberries in a large bowl and pour warm jam over berries, gently tossing with a rubber spatula to coat berries. Mound berries in tart shells.
MINI JAM TARTS
Use whatever jam you like as the filling for these little tarts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 16
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. In a food processor, combine flour, sugar, salt, and cinnamon; process for 10 seconds. Add butter and process until mixture resembles coarse meal, 15 to 20 seconds.
- Combine 1 egg yolk with 2 tablespoons ice water and add to flour mixture. Process until the dough comes together, about 7 seconds. Transfer to a clean work surface and compress into a flattened circle.
- Lightly dust the work surface with flour; roll out dough to just thinner than 1/4 inch. Using a round or square cookie cutter, cut out shapes and press into 2- to 3-inch tartlet tins or a small muffin-top pan. Shape crust as desired, fill each with 1 1/2 to 2 teaspoons jam, and decorate tops with cutouts of dough. At this point, the tarts can be refrigerated for several hours.
- Combine remaining egg yolk with cream; lightly brush exposed dough with egg wash. Bake until golden brown, 20 to 25 minutes. Transfer tarts from tins to a wire rack to cool.
JAM TARTS
My Mom gave me this recipe for jam tarts a few years ago. It was my Grandma's recipe which she had used time and time again. My Mom has changed it over the years to her way of liking.
Provided by kelly.pike
Categories Tarts
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Sift the flour into a food processor; add the butter.
- Pulse together until bread crumb stage. Try not to overwork the pastry. You need to treat the pastry gently to prevent tough chewy pastry.
- Add the sugar, vanilla, and egg yolk to the pastry and pulse again until a ball forms.
- You made need a little water if the pastry looks dry or is not clumping together well.
- Remove the pastry from the machine.
- Knead lightly to remove cracks.
- Pop in the refrigerator for 15 minutes to rest.
- Preheat the oven to 200 degrees Celsius/fan 160 degrees Celsius.
- Remove the pastry from the fridge.
- Roll out on a lightly floured board.
- Cut out 12 rounds using a pastry cutter. I won't give measurments as sometimes I make bun tray size and sometimes I use a mini muffin tray. It is up to you. All take the same time to cook.
- Push the pastry rounds into your tray to fit nicely.
- Prick the base of each round with a fork.
- Pop into the oven for 15 minutes.
- When cooked transfer onto a cooling rack.
- Warm strawberry jam in the microwave in a bowl on high for 1 or 2 minutes until runny (be careful jam gets very hot).
- Spoon the jam into the pastry shells.
- Top each with half a strawberry.
- Leave to cool.
- They are crumbly and melt in the mouth YUM!
JAM TARTS
Sweet and delicious jam tarts excellent warm.
Provided by cookingmad236
Time 35m
Yield Makes Tartlets
Number Of Ingredients 0
Steps:
- Preheat the oven to Gas Mark 5
- Sieve the flour into a mixing bowl and rub in the marg until it resembles fine breadcrumbs
- add the water tablespoon by table spoon until it is a moist dough
- Grease a cupcake tray and cut the pastry.
- Put the jam into the pastry and bake on Gas Mark 5 for 12-15 mins
JAM TARTS
This is a recipe my daughter found in a children's colouring book. We love to make them together. A good basic recipe for children to try, with an adults help.
Provided by ms.fabulous
Categories Dessert
Time 33m
Yield 18 small tarts, 9 serving(s)
Number Of Ingredients 5
Steps:
- Chop the butter into small bits and add to a bowl.
- Add the flour and caster sugar and with fingertips rub the butter into the flour until it resembles fine breadcrumbs.
- Add the cold water and knead it in a little and roll into a ball.
- Wrap the ball in clingwrap and put in the freezer for 20 minutes.
- Preheat oven to 180 degrees celcius.
- Remove from freezer and sprinkle some flour onto your worktop.
- Roll out the pastry to about 3mm in thickness and cut shapes with a fluted cutter or scone cutter, cut them just a little larger than the hole in the tray.
- Place into the tray and push down to make an indentation for the jam to go into.
- Add 1 teaspoon of jam.
- Place into oven and cook for 18-20 minutes.
- Cool on a wire rack being careful as the jam is very hot.
Nutrition Facts : Calories 247.4, Fat 12, SaturatedFat 7.4, Cholesterol 30.9, Sodium 103.5, Carbohydrate 30.6, Fiber 1, Sugar 1.5, Protein 4.1
EASY JAM TARTS
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.
Provided by Miriam Nice
Categories Afternoon tea, Dessert, Treat
Time 43m
Number Of Ingredients 5
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 183 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
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