Description
These easy jam tarts have a short, buttery cookie base filled with sweet jam or fruit curd. A perfect treat for lunchboxes or morning tea, they’re quick to make and utterly delicious!
Ingredients
2 tablespoons white sugar
115 g unsalted butter (4 oz), softened
195 g plain flour (all-purpose flour) (1 ½ cups / ~7 oz)
1 large egg
1 teaspoon vanilla extract
1 cup jam or lemon curd
Instructions
Preheat the oven to 180°C (160°C fan-forced) / 350°F. Prepare 2x 12-hole non-stick patty pan or regular muffin pans.
In a mixing bowl, cream together the sugar and butter until pale and creamy, about 1-2 minutes using an electric mixer.
Beat in the egg and vanilla extract until just combined.
Mix in half the flour on low speed until just incorporated, then add the remaining flour and mix until the dough begins to clump.
Turn dough out onto a lightly floured surface, sprinkle with flour, and roll out to 4mm thick (⅙ inch).
Cut into rounds using a 6 ½ cm (2 ½ inch) fluted cookie cutter. Reroll scraps as needed.
Place rounds into the muffin pan holes and gently press into shape.
Chill the dough in the pans for 30 minutes (or up to 2 days covered).
Fill each tart with 2-3 teaspoons of jam or curd.
Bake for 10-12 minutes until edges are lightly golden.
Let cool at least 30 minutes before transferring to a wire rack to cool completely.
Notes
Use a variety of jams for a colorful assortment.
Tarts can be stored in an airtight container at room temperature for up to 4 days.
Freeze baked tarts (unfilled or filled) for up to 1 month.
Nutrition
- Serving Size: 1 tart
- Calories: 120
- Sugar: 6 g
- Sodium: 10 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.3 g
- Protein: 1.5 g
- Cholesterol: 20 mg