Jam Tart Recipe South Africa

Starting off with jam tarts might seem a bit daunting if you’re new to baking, but trust me, it’s simpler than it sounds.

I’m going to walk you through a straightforward jam tart recipe that’s foolproof and doesn’t require any fancy techniques or ingredients.

We’ll start with making a basic pastry dough, then fill it with your favorite jam, and bake.

By breaking down each step and using everyday kitchen tools, you’ll see how easy it is to create these delicious treats right at home.

This guide is all about giving you the confidence to bake jam tarts from scratch, ensuring you end up with perfect results every time.

Ingredients:

To start, gather your ingredients.

You’ll need:

  • For the Pastry:
    • 250g plain flour (cake flour in SA terminology)
    • 125g butter, chilled and diced
    • 50g caster sugar (also known as superfine sugar)
    • 1 large egg, beaten
    • A pinch of salt
  • For the Filling:
    • Approximately 200g of your favourite jam (apricot, strawberry, and raspberry are popular choices)

Equipment:

Having the right equipment will make the task at hand much easier. Ensure you have:

  • A muffin tray or tartlet tins
  • A rolling pin
  • Baking paper
  • A pastry brush (optional)
  • Cookie cutters (round and a smaller shape for tart tops, optional)

Method:

Preparing the Pastry:

  1. Mix Dry Ingredients:
    • In a large bowl, sift together the flour and salt.
    • Stir in the caster sugar.
  2. Incorporate the Butter:
    • Add the chilled, diced butter to the flour mixture.
    • Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.
  3. Bind the Dough:
    • Make a well in the centre of your mixture and add the beaten egg.
    • Mix together gently, adding a tiny bit of cold water if necessary, to form a soft dough.
    • Wrap the dough in cling film and chill in the fridge for about 30 minutes.

Shaping the Tarts:

  1. Preheat Your Oven:
    • Start by preheating your oven to 180°C.
  2. Roll Out the Dough:
    • On a lightly floured surface, roll out the dough to about 3mm thickness.
  3. Cut Out the Bases:
    • Use a round cookie cutter (or a glass) to cut out circles. These will form the base of your tarts.
  4. Line the Tins:
    • Gently press each circle into the muffin tray or tartlet tins, making sure there are no air bubbles.

Adding the Filling:

  1. Fill with Jam:
    • Place about a teaspoon of jam into the centre of each tart base.
    • Be careful not to overfill, as the jam will bubble up during baking.

Baking:

  1. Bake the Tarts:
    • Place the tarts in the oven and bake for 15-20 minutes, or until the pastry is golden brown.
  2. Cooling:
    • Allow the tarts to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Tips for Perfect Jam Tarts:

  • Chilling the Dough: Don’t skip chilling the dough, as it helps prevent the pastry from shrinking during baking.
  • Thickness of the Pastry: Ensure the pastry is rolled evenly to avoid undercooked or overly browned tarts.
  • Choosing the Right Jam: Opt for high-quality jam with a high fruit content for the best flavour.

Variations:

  • Lattice Tops: For a decorative touch, roll out some of the pastry dough, cut it into strips, and create a lattice pattern over the top of the jam before baking.
  • Lemon Curd Tarts: Substitute the jam for lemon curd for a tangy twist.

Did you find this guide helpful in your jam tart baking adventure? Feel free to share your experiences and any tips you might have discovered along the way. Happy baking!

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