Strawberry Jam Tarts
Mon, Jul 6, 2009
Last October I had the opportunity to go to England and Ireland and the trip changed my life.
Overall, I must admit, the food was pretty bleak. I was so busy preparing for my friend’s wedding (in which I was not only the Matron of Honor but I was the cake designer) that I ate a lot of quick meals and pub food. However, one lovely afternoon I had a traditional tea, and with that tea came some buttery, slightly sweet, jam tarts.
Those little jam tarts, and Irish Soda Bread (recipe to come in the weeks ahead), were the two things I came back craving. So, I set about making a serviceable jam tart. What I ended up with is better than what I remember. Using a modified version of the dough from my Almond and Chocolate Filled Butter Cookies I gave them a whirl.
Goodness, are they good!
Strawberry Jam Tarts Yield 30
2 cups all-purpose flour
1 cup salted butter
1/4 cup sugar
1/4 cup milk
1 teaspoon vanilla
1 cup strawberry jam, seedless
Powdered sugar for dusting
Heat your oven to 350F and have ready an ungreased mini-muffin or mini-tart pan.
In the bowl of a food processor combine the flour, sugar, milk, vanilla, and butter. Pulse until the mixture forms a ball.
Turn the dough out into a floured board and form into a log. Divide the log in half and divide each half into 15 pieces.
Place a ball of dough in the cup of a mini-muffin pan and, using a dough tamper or your fingers, press down until the dough reaches the top if the cup.
Spoon about one tablespoon of jam into each tart shell, making sure the tart shells are not too full. Bake for 25 to 30 minutes, or until the tarts are golden brown and the jam is bubbling. Cool in the pan for 30 minutes before removing to a rack to cool the rest of the way.
Dust with powdered sugar before serving.
Tags: butter tarts, buttery jam tarts, Cookies, England, how to make jam tarts, Ireland, jam cookies, Jam tarts, recipe for fruit tarts, strawberry tarts, swrawberry jam tarts, Tarts
Oh my we love the look of these…just delish! another good post from you! thanks, s
The perfect tarts for an Afternoon Tea in London! Well done!
These tarts loook so nice and rich… buttery! I like them a lot! Thanks!
These look gorgeous!! They look so delicious. Love the strawberry jam/butter base combo! Such pretty pictures.
These look amazing. Wondering if I could figure out a gluten-free version. I might be able to get somewhere with this…They look so sinful, I just might have to try!
That looks delectable! yum yum..
I’ve been to London twice and had fun both times. The tarts look lovely!
Absolutely scrumptious! My jowls are watering for just a bite.
Kelly,
These are very similar to the jam thumbprint cookies we make at Christmas (our dough has some sour cream in it). Its a bit rainy up here on the lake today and a baking activity for all of the kids might be a good idea…maybe we will give this one a try.
These look so good – I’d like a couple for my afternoon snack. Of course, with 2 sticks of butter, how could they not be good, right?!?
So nice to see this recipe! Glad you didnt leave too disappointed with the food
Ruth – I know England has some excellent food … I just did not get to eat any of it because I was always on the go! I had lots of quick food … even McDonalds!
That’s it. I am buying that dough tamper!
These little tarts are absolutely beautiful. Looking at these makes me want to throw a tea party.
These look great! I’m going to save the recipe and try them out in the near future. Might fill some of them with my homemade lemon curd, although I’m not sure that the curd would do terribly well during baking. Only one way to find out!
those look simple divine! I don’t know what it is, but strawberyry jam makes me weak in the knees.
This is lovely. Perfect for a rainy afternoon. Will try these.
These would be perfect for breakfast. I’ll take a doze with a hot cup of joe.
It looks so delightful!
wow! Just got back from London and I have never had these
they do look amazing though and make me want to go back..or at least make them myself!
now that’s TOO CUTE!!!!
Jaden – I’m flattered. Thank you!
They look so simple to make and I bet the flavor is incredible.
i just made these and they failed miserably. i used preserves instead of jam. is there a difference in the two? it never set, it was totally liquid, and the crust was too crumbly to take out of the pan. is this because i used a hand mixer instead of a food processor for the dough?
Ali – I’m so sorry you did not have success with these cookies! To address your questions: Yes, the food processor is pretty important for making the dough. If you did not have a food processor I would recomment mixing by hand, and kneading the dough until the butter was completly blended. The dough is similar to a pie crust, except for completly blending the butter in. The dough should be like a shortbread cookie in texture, stable yet tender when bitten. Did they fall apart before eating? As for the filling, was the preserves filling liquid after they completly cooled? If so, then I would say that yes, there was a big difference between what you used and what I used. I use jam for all sorts of cookies and after cooling completly they are not liquid at all.
it’s funny, actually, i decided today that i wanted to use my food processor (never have), so i specifically picked a recipe on my to-do list that utilized one.
i couldn’t get the thing to turn on for the life of me! but by the time i figured that out, i had my heart set on making these cookies, so i went ahead with it anyway. i should have seen it coming
the tarts were actually very tasty, tho i had to spoon them out of the tins (because they fell apart otherwise), they were just the consistency i thought they should be
anyway the moral of the story is, i’m gonna try these again when i get the food processor figured out! they just look too good to give up
I have been looking for a recipe like this forever! They look amazing!
Can’t wait to try them!
Thanks!
delicious recipe..but i would like to know how long we can keep this tarts?
Clever! i will always be thankful for the mini-muffin tin tip. However, where does one get a ‘dough tamper’?
Those look great! Thanks for making me hungry – http://slocooking.blogspot.com/2009/10/make-me-hungry-awards-november-2009.html.
Wow, the most perfect-looking tarts ever. I need to get one of those tampers if it would make my tarts look like that!
I can never quite get over just how much butter it takes to make a really “short” crust!