Jam Tart Recipe: Simple Baking with Kids (2024)

FAQs

What pastry are jam tarts made from? ›

Use ready-made pastry

To save time, you can use ready-made shortcrust pastry for this recipe. Buy a block rather than ready-rolled as it's easier to roll it to the thickness you require.

You can make your own fruit filling by using homemade or store-bought jam and thickening it up a bit by simmering it with some cornstarch mixed with water (about a tablespoon of cornstarch mixed with a teaspoon or so of cold water to make a paste, then stir into ½ to ¾ cup of jam).

Use a fork to poke holes across your pastry base. This helps the pastry keep its shape while chilling and baking, and also stops the centre of your base from rising when you bake it.

Shortcrust pastry is the simplest and most common pastry. It is made with flour, fat, butter, salt, and water to bind the dough. This is used mainly in tarts. It is also the pastry that is used most often in making a quiche.

Brisée, Sucrée, & Sablée: The 3 Types of Pastry Dough You Need to Know.

Lack of acidity: Acids like lemon juice help lower the jam mixture's pH, which reacts with the natural or added pectin to help thicken the jam. If a jam recipe doesn't call for lemon juice or lime juice, it could rely on another ingredient, like added pectin, to set the jam.

Some of my favourite jam flavours are mixed berries, peach and cherry. This jam recipe is made without pectin. Cornflour (or cornstarch) combined with lemon juice is a great alternative to pectin. It thickens up jam really well, combined with the sugar and heat.

Add pectin.

Whisk a tablespoon of powdered pectin (preferably the no-sugar-needed variety) into the pot of cooking jam. Test for thickness and add another tablespoon if needed.

Sweetness balances out sour flavors, so if something makes your mouth pucker, a dash of sugar may help soften the blow of the sour food.

There are four main types of tarts: fruit tarts, custard tarts, chocolate tarts, and savory tarts.

How do you know when a tart is done? ›

The point is to try and not let any mix spill over the sides because you don't want it under the pastry. Once you've successfully got it in there, you can relax and let it bake for 20-30 minutes. You will know the tart is done when you can gently nudge the tin and the mix wobbles like set jelly.

To stop the jam boiling over - as long as you don't overfill the tart shells with jam, they should not overflow as they're not cooked at a super high temperature. Fill the shells with jam to just below the top. If you find the jam is boiling over, your oven needs to be turned down slightly.

Richard's solution: Tough pastry is very common, but easily avoidable. It usually occurs when you've been a bit heavy-handed with the water when you're initially bringing the pastry together (by adding water to the flour and butter), or if you have over-worked the dough and developed the gluten in the flour.

That tender crust is typically known as pâte sablée. Unlike a flaky pie crust, pâte sablée is crisp and more cookie-like. The name literally means “sandy,” although it's anything but. Pâte sablée is a classic French shortcrust pastry dough that, once baked, becomes the base for any tart you can imagine.

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard.

Pop-Tarts® is a toaster pastry made with sweet filling sealed inside two thin, rectangular pastry crust layers. Many of our toaster pastries are frosted for added deliciousness. Pop-Tarts® can be enjoyed right out of the box or heated up.

The initial cooking of brik pastry differentiates it from filo dough, to which it is commonly compared. Whilst just as thin, filo pastry is completely raw before cooking and less sturdy. Brik pastry has been cooked to some extent, so it doesn't break as easily and the layers are less likely to stick together.

While pies have a thin and smooth crust, tarts have a rather thick and crumbly crust which crumbles down when pieces are cut from the tart. Pies are served in the same dish they are made in, while tarts are often taken out and molded, if needed.