Easy mini jam tarts are just that, easy and quick. 20 minutes from start to finish, these bite sized treats are incredibly delicious.
This is actually the same pastry recipe as the one I used in the Egg free Apple Pie. In fact, this recipe was created, when I was making an apple pie and had a bit of leftover pastry. So, I pressed out the pastry into a 24-Cup Mini Muffin Pan, filled it with a bit of jam, and baked it for 15 minutes. The result was cute little jam tarts, eaten even before it had the chance to reach the cooling rack.
Any flavour of jam is fine to use, but I feel that Smooth Apricot jam really gives a traditional flavour to these tarts. Most important…don’t ever be tempted to overfill the jam in the unbaked pastry,never ever, not ever. Otherwise the jam will overflow during baking and all your jam tarts will be a soggy, sticky mess of jam. Just add a quarter teaspoon or less into each case. Basically the jam should fill just under 3/4 in the unbaked pastry.
To make the neat little pastry cases, simply roll the pastry into little balls, place into mini muffin tin and press down gently with a rounded like kitchen tool. here I used the backend of my old pastry brush. It has that perfect knob like ‘feature’ which fits perfectly into the mini muffin tin and presses out the dough evenly.
This is really simple, the pastry takes just 5 minutes to prepare.
Make the pastry by creaming 125g margarine with 125ml castor sugar. Add 60ml buttermilk or 5ml lemon juice mixed into ¼ cup of milk. Beat well until creamy. Sift 500ml cake flour, 1 teaspoon baking powder and 2ml of salt into the creamed mixture. Gently bring all these ingredients together to form a soft dough. And that’s it , you’re done with the pastry.
Next roll the pastry into balls and press into greased muffin tin.
Fill the jam just under 3/4 in the unbaked pastry. Bake at 160°C for 10 minutes. The jam tarts are baked when you see that the pastry has turned a light shade of golden brown. Be careful not to touch the jam tarts as they come out of the oven, the jam is really hot and can burn your fingers. Loosen them from the Mini Muffin Pan with a Small Spatula and allow to cool on a wire cooling rack.
- FOR THE PASTRY:
- • 125 g margarine
- • 125 ml castor sugar
- • 60 ml buttermilk or 5 ml lemon juice mixed into ¼ cup of milk
- • 500 ml cake flour
- • 1 tsp baking powder
- • 2 ml salt
- FOR THE FILLING:
- Apricot or strawberry jam
- Make the pastry by creaming the sugar and margarine.
- Add the buttermilk and beat well until light and creamy.
- Sift in the flour, baking powder and salt.
- Knead lightly to form a soft dough.
- Next roll the pastry into balls and press into greased muffin tin.
- Fill the jam just under ¾ in the unbaked pastry.
- Bake at 160°C for 10 minutes.
- The jam tarts are baked when you the pastry has turned a light shade of golden brown
- Be careful not to touch the jam tarts as they come out of the oven, the jam is really hot and can really burn your fingers. Loosen them from the Mini Muffin Pan with a Small Spatula
- Allow to cool on a wire cooling rack.
Here are some of the items which I used in my recipe today
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