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 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!
Left over pastry trimmings OR
One third quantity of rough puff pastry
Makes many, many tarts if you use a
I've never tried. But I guess at 100 or so!
I always use trimmings, and usually
make about 12.
Jam (any kind)
(1 egg yolk mixed with 1 tbsp milk)
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.