When is a pie not a pie? When it’s a jam tart. Jam pie just doesn’t have the same ring to it. I had a hankering for jam tarts but I wanted to make them extra pretty, so I got my cutters out and experimented a bit. Offset layering with the leaf cutter was my favourite but I think I’ll try with butterflies next time. Too girlie…?
I just made these with store bought shortcrust pastry, rolled it out as thin as I dared, used a cookie cutter to make the base and laid each one in a greased muffin tin, pressing in to shape gently.
For the filling, I used strawberry jam for half of my tarts and rhubarb and ginger jam for the rest. You could, of course, use whatever takes your fancy.
Cake and Calico tip: don’t be too generous with the jam – it will explode everywhere in the oven and leave your tarts a sticky mess.
A wash of milk on top, followed by a sprinkle of granulated sugar and these were ready for the oven. I put them in at a medium heat (about 160 degrees) for 15 minutes and they were just turning golden. If you like your pastry a little crunchier, leave them in for a minute or two longer.
You need to leave the tarts to cool before you try to remove them from the muffin tin or else they will just fall apart. 15 minutes should be plenty. When they are cool enough, use a teaspoon to help you encourage them out and then dust with icing sugar before serving.
These would be great for desert, warm with ice-cream or custard. That was my plan for the leftovers. But there weren’t any leftovers. Definitely a good sign!