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31 July 2016

Jam Tarts {Creative Summer 9}

These are quite a classic afternoon treat and one we hadn't made in some time so we decided to change that by making a batch at the weekend. The pastry on these is crisp on the outside with a nice crumbly centre and they are deeply filled with sticky raspberry jam - you could even make your own if you have been out picking berries this summer.


240g plain flour
30g caster sugar
150g butter
90ml water

  • Preheat the oven to 180 degrees 
  • Combine the flour, butter and sugar together in a bowl
  • Slowly add the water to form a soft dough
  • Roll out the pastry on a lightly floured surface and cut out 12 rounds approx 5mm in thickness
  • Place the rounds into a muffin tray 
  • Add a heaped tablespoon of jam into each

  • Bake for 15 minutes until the pastry is golden
  • Place on a wire rack to cool
  • Scoff!

- The jam may appear runny when first removed from the oven but it will set once cooled
- Add pastry strips or lids to each
- Use different flavoured jams for colour variations

** Pop back to the blog each day, right up until 5th September, for daily activities to keep the kids entertained as part of my Creative Summer project **

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  1. Good for afternoon tea. Church fete etc.

    Rachel Craig


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