I was chatting to the lovely ladies from Waitrose Kitchen earlier this week and conversation turned to the hot topic that is jam tarts… whether they are better with thin pastry and a decent dollop of sweet sticky jam or whether it’s about more pastry and less jam. There was even talk of chilling your jam before topping the pastry rounds to prevent the jam heating and spilling over the edges in the oven. Radical stuff.
Either way, I thought it was high time I made another batch, the perfect opportunity to use my Aunt’s homemade plum jam and my new bright red shiny Magimix for the first time. I always add some caster sugar and a good squeeze of orange juice to my sweet pastry mixture and on this occasion opted for a riot of different jewel coloured jams: Raspberry, blackcurrant, plum and a lovely lemon curd.
- In a processor (or by hand if you’re feeling patient), whizz together 400g plain flour and 200g chilled diced unsalted butter. Add 50g caster sugar, a good squeeze of orange juice, 2 egg yolks and pulse until the mixture is combined (you may need to add a splash of ice cold water to help it all bind)
- Wrap the pastry up in clingfilm and pop in the ridge for about half an hour to firm up
- When you’re ready, heat the oven to 190C/Gas 5. Roll out the pastry until it’s nice and thin and cut your rounds. Grease the jam tart tray and carefully pop the pastry cases inside
- Bake the cases for 15 minutes until they’re just starting to turn golden then add small spoonfuls of jewel coloured jam and bake for a further 5 minutes until they’re just starting to bubble around the corners
- Carefully lift them out of the tin and start eating…