Easy and extra fruity jam tarts that are ready in no time.
Mini jam tarts have long been a favorite of mine, I just love the combination of crust and sweet, sticky jam in miniature form; it’s a classic tea-time sweet.
When I was little, we’d often make jam tarts with leftover tart dough, pressing the scraps into little molds or just shaping them with our fingers, then dolloping a spoonful of whatever jam we had in the fridge and baking them until golden. But of course you don’t need to wait to find yourself with an excess of pastry dough to make jam tarts, since they hardly take any time or effort to whip up on their own.
All you need to make your own mini jam tarts are a handful of pantry items, some naturally sweetened jam and the nicest, ripest strawberries you can find to top.
And unlike a tart or pie, there’s no chilling or rolling required. The crust is simply stirred together then pressed into the bottom of a muffin pan, and the filling consists of spooning jam into the centers and letting it all bake until bubbly in the centers and golden around the edges. I like to splash a bit of balsamic vinegar into the jam before baking for extra depth of flavor but that’s entirely optional.
The crust is tender and buttery with a sandy texture and offers a wonderful counterpoint to the stickiness of the cooked jam in the middle. Traditionally jam tarts are served plain, but I like to dress mine up with a some macerated berries on top. The burst of flavors in your mouth from both the fresh and cooked strawberries makes these little bites absolutely irresistible.
Because they’re so easy and elegant, jam tarts are also a great recipe to make with kids, and are just as home at a toddler tea party as they are at a baby shower or Mother’s Day brunch.
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