Recipes, Insight, Theory and Everyday Management for Students, Ships Cooks, and those with an interest in Marine Catering Operations. All Recipes have a fully adjustable servings feature, just change the number of servings and the ingredients recalculate automatically.
Jam Tarts must be the most basic of all tarts, I can’t think of anything simpler, a small cup of sweet pastry filled with jam, and who does not like jam, in fact when made well, this simple little treat becomes a few moments of sweet bliss, especially if accompanied with a nice cup of tea.
There are just a few of points I would bring to your attention when making the perfect Jam Tart: "the pastry", "the bake" and "the Jam", the pastry must be light and short, the bake must perfect, overcooked or undercooked pastry for a jam tart is unacceptable and jam must not be too much, it should not be allowed to boil over, other than that jam tarts are simple.
Roll out your sweet pastry on a lightly floured bench
Using an oversize round crinkle cutter, cut discs sweet pastry, the pastry needs to be larger the width of each indent of the pattie tin because the pastry will be pressed into each indent, so there must be sufficient to sit proud on the indent.
When using the cutter place the cutter as close as possible to the previous cut so as to the maximum number of tarts from the pastry you have rolled out.
Carefully lift each disc of pastry and gently press into your pattie tin.
Using a small spoon or a greaseproof piping bags place a small amount of jam in each tart, the tart should appear approximately half full, when the jam heats up in the oven it will level out and it will boil slightly and creep up the sides of the tarts, when you remove the tarts from the oven the jam will settle.
Place the pattie tins on oven trays and place in a pre-heated oven at set at 150°C for 15 to 17 minutes, the pastry should look lighter in colour, and any browning of the edges of the pastry should only be light.
Remove from the oven when baked, take great care the Jam is boiling hot and still liquid, it will remain a liquid until the tarts cool slightly.
After about 10 minutes transfer the tarts to cooling wires, to remove the tarts just give each one a slight twist and this will release the tarts from the tray. Placing the tarts on a cooling wire ensure the bottom of the tart remains crisp, as if moisture it trapped between the pastry and the pattie tin the pastry may go soggy.
When fully cool place on doilies on a flat and place in the messroom and stand back and watch them disappear..!