Jam Tarts

so pretty at tea time

The Queen of Hearts would LOVE these jam tarts! The pastry is light and flaky and they look so pretty filled with home-made strawberry jam.

I love to use puff pastry or rough puff pastry for tarts because it keeps them light. Tarts are more usually made with a sweet pastry, like pate sablee, or even with a shortcrust pastry. But I find them a bit heavy because of the jam. But feel free to use either sugar pastry or even shop-bought puff pastry if you prefer.

I usually use a Shallow Non Stick Bun Tin such as this one from Amazon for making these little tarts because otherwise I find the filling overwhelming. In fact, you don't even need to use a tart tin. I sometimes make these tarts on a flat baking sheet. This way, you can make quite trendy little square tarts if you prefer, and the pastry can rise more fully.

I nearly always make tarts from left-over pastry. If I have made vanilla slices, or apple tarts, there is often some pastry left over. Puff pastry loses its layers if you roll the trimmings into a ball, but this does not matter for tarts.

Homemade strawberry jam is absolutely the best, in my opinion - but a good quality shop bought jam is quite acceptable. And much easier, unless you happen to be a jam maker!

You don't have to make strawberry jam tarts.
I made some with pear and ginger jam
and they were amazing.

Jam Tart Recipe

Left over pastry trimmings OR
One third quantity of rough puff pastry
Level: Easy
Makes many, many tarts if you use a
third quantity.
I've never tried. But I  guess at 100 or so!
I always use trimmings, and usually
make about 12.

Puff pastry
Jam (any kind)
Egg wash
(1 egg yolk mixed with 1 tbsp milk)


  • Pre-heat the oven to 350F, gas mark 4.

  • Roll out the pastry on a floured surface as thinly as possible.

  • If you are using a shallow tin, grease the tin well with butter. Cut out shapes with a cutter to come up to the top of the cups. The pastry will shrink. Prick the pastry with a fork a couple of times in the bottom of the bowl.

    If you don't have a tray, simply cut shapes and place on a baking sheet lined with baking parchment. I would recommend about 7.5cm (3inches). Don't bother pricking. You want them to rise as much as possible.

  • Brush the pastry with egg wash and blind bake for five minutes.

  • Remove from the oven and fill with jam. You only need a small teaspoon full of jam, as in the picture. Any more will make them overly sweet.

  • Return to the oven for 10 minutes.

For a more fancy look,  pipe a rosette of
whipped cream on the top of each tart.

Serve with

I often serve jam tarts as part of a full afternoon tea spread. I sometimes put them between other pretty delicacies such as vanilla slices, meringues or dark chocolate cupcakes. But I think they look their very best when they're piled high on a plate of their own.

Whenever I serve them this way, they almost fly off the plate, they're so irresistible.

I don't think we've ever had just tarts for afternoon tea - but if we did, I'd have them with English Breakfast.


If you enjoyed our jam tarts, you might feel love our Chocolate Eclair recipe.