Make Homemade Jam Tarts

Edited by Graciela Franchesca Rosario, Lynn, Graeme, Olivia and 1 other

Jam intro.png

A jam tart is a delightful snack. So aside from egg or other fruit flavors of the tart, you can use jam as a topping as well. To make lemon tarts, you can use lemon curd and sugar, as with jam making. Honey is sweet, but is not applicable to jam making. And sugar of any kind can be expensive. Tarts have been considered somewhat outdated, but they are making a comeback.

Was this helpful? Yes | No | I need help


For tarts

  • 2-3 tbsp. cold water
  • 100 g (4 oz.) butter for greasing, an equal mix or cubed of lard and butter
  • 55 g (2 oz.) cooking margarine, like Stork
  • 55 g (2 oz.) refined vegetable fat, like Cookeen
  • You can use just cooking margarine like Stork instead of Cookeen and Stork. Using both offers a fairly lighter shortcrust pastry.
  • 100 g (3 ½ oz.) white caster sugar
  • 1 orange, zest only
  • Pinch of salt
  • 250 g (8 oz.) plain flour/all purpose, for dusting
  • 250 g (9 oz.) ready-made shortcrust pastry
Was this helpful? Yes | No | I need help

For the jam filling

  • 1 vanilla pod, split
  • 450 g (1 lb.) golden caster sugar
  • 450 g (1 lb.) strawberries, hulls removed, or any fruit jam or lemon curd, plus extra to serve
  • 1 tbsp. rosewater
  • Clotted cream, to serve
  • 1 tbsp. orange liqueur
Was this helpful? Yes | No | I need help

Preparation time: 20 minutes

Cooking time: 15 minutes

Pastry resting time: 30 minutes

Total time: 1 hour, 5 minutes

Skill Level: Easy

Yield: Approximately 18 tarts


  1. 1
    Preheat the oven to 180 degrees Celsius/350 degrees F.
    Lightly grease a 12-16 hole tart mold with a little butter.
    Was this step helpful? Yes | No | I need help
  2. 2
    Put grease-proof paper on a baking tray and sprinkle on the white caster sugar and orange zest.
    Place it on the lowest shelf in the oven and bake for 12-15 minutes, or until the orange zest has been coated and sugar has melted. Remove it from the oven, and then let it cool to harden into a candied peel.
    Was this step helpful? Yes | No | I need help

Cooking method:

  1. 1
    Measure the ingredients.
    It would be much easier if the Cookeen and Stork have been taken out from the fridge 30 minutes beforehand.
    Was this step helpful? Yes | No | I need help
  2. 2
    Sieve the flour into a mixing bowl.
    Put in the Stork, Cookeen, butter, salt, and flour in a mixing bowl. Mix together using your hands until you have reached a crumbly mixture, such as fine breadcrumbs. An odd lump or two will not destroy the pastry. Work fast, so you can prevent the dough from becoming warm.
    Jam mix 1.png
    Was this step helpful? Yes | No | I need help
  3. 3
    Add 3 tablespoons of water to the pastry mix, stir using a cold knife until the dough binds together, and then add more teaspoons of cold water if the mixture is too dry.
    Then cut it using a blunt knife.
    Jam stir 2.png
    Was this step helpful? Yes | No | I need help
  4. 4
    Using your hand, form a ball out of the pastry mix.
    This will last for a minute. Add a tablespoon or more of water to the mixture if it won't form a ball easily. If the mixture is correct, most of the remains from the side of the bowl will attach easily to the ball. Wrap the pastry mix with a Saran wrap/cling film and put in the fridge for a minimum of 15 minutes, up to 30 minutes.
    Jam ball 3.png
    Was this step helpful? Yes | No | I need help
  5. 5
    The dough may also be made using a food processor.
    Mix the butter, cold fat, flour, and salt in the bowl of the processor on a pulse setting.
    Tart proc.png
    The mixture creates coarse breadcrumbs, and the fat is evenly coated and distributed with flour. If you don't have a food processor, use your fingertips to quickly rub the fat into the flour. Add ice water slowly until the dough forms a ball. Be careful to not add the ice. Start with 2 tablespoons, and pulse many times in the food processor. A pastry will start to come together. Then add another tablespoon. The amount of water you need depends on the temperature and humidity. As the dough comes together, stop pulsing it. It should feel elastic. It should also not feel either dry or wet. Then wrap in a cloth, cling film or Saran wrap, and chill it for 15-30 minutes. This is an important step, because this makes the flour strong yet elastic in nature. It allows you to roll much more delicate and thinner pastry without breaking.
    Was this step helpful? Yes | No | I need help

Assembling the pies:

  1. 1
    Unwrap the pastry and spread flour on the working area, then get the pastry mix from the fridge and flatten it slightly into 0.5 cm (¼ inch) thickness using your hands.
    Jam flour 4.png
    Was this step helpful? Yes | No | I need help
  2. 2
    Preheat the oven to 350 degrees F/180 degrees C.
    Was this step helpful? Yes | No | I need help
  3. 3
    Using a rolling pin, flatten the pastry to approximately 0.1 inch (1/4 cm) thickness.
    Keep turning the pastry after every few rolls to stop it from sticking to the work surface.
    Jam roll 5.png
    Was this step helpful? Yes | No | I need help
  4. 4
    Use the pastry cutter, an upturned cup, or a cookie cutter to cut pastry circles that are bigger than the holes in the baking pan.
    Press every pastry circle into a hole in the baking tray.
    Jam press 6.png
    Was this step helpful? Yes | No | I need help
  5. 5
    For the jam filling, put in the strawberries, vanilla pod, golden caster sugar, orange liqueur, and rosewater into a pan and simmer it.
    Simmer for five to eight minutes, or until the strawberries start to break down. Let it cool slightly.
    Was this step helpful? Yes | No | I need help
  6. 6
    Once the strawberry filling mixture has slightly cooled, fill every pastry with an equal amount (about a heaping teaspoon) into its center.
    Be careful to not overfill, as the jam may spill out and burn when heated.
    Was this step helpful? Yes | No | I need help
  7. 7
    Repeat until all the pastry has been used up.
    You may squish the pastry trimmings back together and re-roll several times. The pastry circles must be rested before they are cooked. Cut strips from the remains of pastry and lay them on top of the tarts.
    Jam strip 7.png
    Was this step helpful? Yes | No | I need help
  8. 8
    Put the tarts in the preheated oven and bake for 20 minutes or until the pastry cases are golden brown at 350 degrees F/180 degrees C.
    Get the tarts from the oven and set aside on a wire rack to let them cool completely. Do not eat while the tart is hot, as it may burn your mouth because the jam takes a long time to cool.
    Was this step helpful? Yes | No | I need help
  9. 9
    To serve, put one to two strawberry jam tarts into the center of every serving plate.
    Put a teaspoonful of clotted cream on top of every tart and garnish with raw strawberries. Garnish over the set aside candied peel.
    Was this step helpful? Yes | No | I need help

Other technique:

  1. 1
    Zest is the outer rind of a citrus fruit.
    It contains essential oils.
    Was this step helpful? Yes | No | I need help
  2. 2
    Remove the zest using a grater, potato peeler, or zester.
    The amount you put will depend on how fine or thick you want the zest to be.
    Was this step helpful? Yes | No | I need help
  3. 3
    When you remove the zest with a vegetable or potato peeler, slice it into thin, long strips using a sharp knife afterwards.
    Was this step helpful? Yes | No | I need help

Referencing this Article

If you need to reference this article in your work, you can copy-paste the following depending on your required format:

APA (American Psychological Association)
Make Homemade Jam Tarts. (2015). In VisiHow. Retrieved Mar 23, 2017, from

MLA (Modern Language Association) "Make Homemade Jam Tarts." VisiHow, Accessed 23 Mar 2017.

Chicago / Turabian "Make Homemade Jam Tarts." Accessed Mar 23, 2017.

If you have problems with any of the steps in this article, please ask a question for more help, or post in the comments section below.


VisiHow welcomes all comments. If you do not want to be anonymous, register or log in. It is free.

Ask the author

Premier Author
28 Articles Started
981 Article Edits
22,300 Points
Garen is a premier author with VisiHow. Garen has achieved the level of "Lieutenant" with 22,300 points. Garen has started 28 articles (including this one) and has also made 981 article edits. 738,000 people have read Garen's article contributions.
Garen's Message Board
Garen: Hi, my name is Garen.
Garen: Can I help you with your problem about "Make Homemade Jam Tarts"?

Article Info

Categories : Jams & Jellies

Recent edits by: Olivia, Graeme, Lynn

Share this Article:

Thanks to all authors for creating a page that has been read 4,769 times.

Do you have a question not answered in this article?
Click here to ask one of the writers of this article

Thank Our Volunteer Authors.

Would you like to give back to the community by fixing a spelling mistake? Yes | No