There's something so addictive about jam tarts. Crisp, sweet shortcrust pastry filled with a fruity, flavourful jam. After making jam tarts for many years, I have finally settled on the perfect recipe.
This shortcrust pastry is simple to put together and doesn't need to be weighted down when cooked. It yields a crisp, buttery, melt-in-your mouth tartlet shell for these delicious tarts.

For my filling, I use a combination of jam and fresh (or frozen) raspberries for an intense fruity flavour.
These jam tarts are highly sought after by my family and friends. Try them for yourself and you'll see why!
Jam Tarts
These divine jam tarts have a sweet, crisp shortcrust pastry filled with a fruity raspberry jam. Using fresh raspberries gives these tarts an intense raspberry taste!
Ingredients
For the Shortcrust Pastry
- 2 cups plain flour
- ⅔ cup icing sugar / confectioners sugar
- 1 pinch salt
- 125 g (4.5 oz / ½ cup) unsalted butter, cold and roughly chopped
- 1 egg
- 2 teaspoon vanilla essence
For the Raspberry Filling
- 1 cup fresh or defrosted raspberries
- 1 cup raspberry jam
Instructions
For the Shortcrust Pastry
- In the large bowl of a food processor, combine flour, icing sugar, salt and butter. Process until the mixture resembles fine breadcrumbs.
- Add the egg and vanilla essence. Process until the dough just starts to come together.
- Turn out the dough onto a clean surface and lightly knead into a ball. Wrap tightly in cling wrap and refrigerate for 30 minutes.
- Preheat the oven to 180°C (355°F). Generously grease two 12-hole tartlet pans with melted butter. It is important that the pans are well greased so you can easily remove the cooked tarts.
- Retrieve the dough from the refrigerator and divide into two equal portions. Roll out one portion of dough between two sheets of baking paper with a heavy rolling pin until it is 3 mm (⅛ inch) thick.
- Use a 10 cm (4 inch) diameter round or scalloped cookie cutter to cut out 12 circles of pastry. Press gently into greased tartlet pans. Repeat for remaining portion of dough.
For the Raspberry Filling
- In a small bowl, mash the raspberries with a fork. Add the jam and mash together until consistent and smooth.
- Spoon 1 small tablespoon of raspberry filling into the centre of each tartlet, being careful not to overfill (the jam will bubble up when cooked).
- Bake for 15-20 minutes or until pastry is golden around the edges and the jam has bubbled around the edges. Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
Storage
- You can keep tarts un-refrigerated in an airtight container for up to 7 days.
- You can pre-make and freeze the shortcrust pastry: after lightly kneading into a ball, wrap tightly in clingwrap then place in a zip-loc or freezer bag. Keep frozen for up to 6 months. To thaw, allow to defrost at room temperature for 6 hours or overnight. Once defrosted, you can roll out and bake as normal.
Substitutions & Tips
- Fresh raspberries: you can substitute 1 cup of fresh raspberries with an additional ½ cup of raspberry jam.
- Shortcrust pastry: You can use a store-bought shortcrust pastry if desired.
Nutrition Information:
Serving Size: 1 TartAmount Per Serving: Calories: 132Total Fat: 4.6gSaturated Fat: 2.8gTrans Fat: 0gUnsaturated Fat: 0.2gCholesterol: 7.8mgSodium: 36.4mgCarbohydrates: 11.3gFiber: 0.7gSugar: 3.5gProtein: 1.3g
capmartin.danielle says
Tres belle recette, merci bcp...
Je vais essayer de bien traduire recettes et de la faire merci de France, Cordialement et félicitations pour vos recettes ???????du S.O. de la France
Chloe says
Merci beaucoup, j'apprécie vraiment 🙂