Mini Jam Tarts
Episode 5 of my Mini British Bakes Series brings us mini jam tarts – one of Britain’s most beloved bakes — and a nostalgic tea-time treat you can whip up in under 20 minutes. With crisp, buttery shortcrust pastry and jewel-bright jam centres, they’re as easy as they are beautiful. Whether you use ready-rolled pastry for speed or make your own from scratch, these bite-sized tarts are perfect for everything from children’s parties to elegant afternoon teas.
A Brief History of the Jam Tart
The jam tart is a true British classic, dating back to the 18th century when preserves became a staple in English kitchens. They were an affordable, cheerful way to showcase homemade jams, often made after summer fruit harvests. Their simplicity and versatility have kept them popular for generations.
What makes Mini Jam Tarts so simple?
Few ingredients: Just pastry and jam.
Flexible: Works with store-bought or homemade pastry.
Quick: Bake in under 15 minutes.
Adaptable: Swap flavours with the seasons.
Jam Flavour Variations & Seasonal Ideas
Classic: Raspberry, strawberry, blackcurrant.
Autumn/Winter: Spiced plum, cranberry-orange, mincemeat.
Spring/Summer: Apricot, lemon curd, rhubarb & ginger.
Grown-up twist: Fig jam with a sprinkle of sea salt; blackberry with a dash of gin.
Making Your Own Shortcrust Pastry
If you want to go traditional, here’s a quick pastry recipe:
200g plain flour
100g cold unsalted butter, diced
2–3 tbsp cold water
Rub the butter into the flour until it resembles breadcrumbs. Add cold water a little at a time until a dough forms. Wrap in cling film and chill for 30 minutes before rolling out.
Mini Jam Tarts
Mini jam tarts are the bake anyone can master. They’re nostalgic, adaptable, and take less time than brewing the tea you’ll enjoy them with.
Makes 12 mini tarts
Ingredients
1 sheet ready-rolled shortcrust pastry
6 tbsp jam (raspberry, strawberry, or blackcurrant)
A little flour for dusting
Icing sugar (optional, for dusting)
Method
Preheat oven to 190°C (170°C fan) / 375°F / Gas 5.
Prepare pastry: Lightly flour your work surface and roll out the pastry sheet if needed.
Cut circles: Use a 7cm round cutter to cut out pastry circles. Press each circle into a mini muffin tin or small tart tin.
Fill: Spoon about 1 tsp of jam into each pastry case—don’t overfill!
Bake: Place in the oven for 12–15 minutes until pastry is golden and cooked through.
Cool & finish: Let cool slightly, then dust with icing sugar if you like.
Top tips:
For extra flair, top with a tiny star or heart cutout of pastry before baking, or serve with clotted cream for a fancy touch.
Dust with icing sugar, top with pastry cut-outs, or serve warm with clotted cream for a decadent twist.
