Fool Proof Jam Tarts?

salster

ViksB wrote: »

Unsalted butter in my pastry and homemade raspberry jam gave me second prize!!
My sponge cake won first prize!! The judge said it was the best he had ever eaten!!
I'm so proud!!!!

Well done. :beer:

Eagle_1

When making Jam Tarts never put too much jam in, it will just pour out over the top. Put a small amount of jam in and soon as they come out of the oven add a bit more jam to the tarts, that way you get lovely looking jam tarts without jam spilling out all over.

petrichor

tine wrote: »

Home made jam and home made pastry!
Pastry - made it with butter and good flour and a little water. Jam... ehhh should be loads of jam recipes about... then i tend to bake the pastry blind for a few mins first then add jam and finish off

Hi tine :wave:

Hope you don't mind me popping over here but DD said her BF never gets homemade jam tarts at his home and would I make some for him this week, and lo and behold I spot this thread. Anyway, I can make the soft pastry (well I think I can but it's been years since I made any - slimming and all that!) but my problem, when I used to make them, was biting into the tart only to get the whole disc of toffee-like-jam stuck to my teeth :rotfl: ...

...If I follow your suggestion I think this may be a thing of the past but could I just ask whether you blind bake the pastry until it's cooked or partly so, and then how long for the jam? Also, would using a jam with a lower % of sugar such as a conserve help?

Why are jam tarts considered to be such basic things but an absolute nightmare to get right?? For me they are the one product that is best bought from the shops, but I don't want to let DD down.

Any help from OS experts will be greatly appreciated

Thanks

xxxx

powershopper

er..... all of the aboves, and PRACTICE PRACTICE

PRACTICE until you get em right! If the lovely ladies of the WI are judging, their standards are the TOPS. If you want to win you've got to get them perfect! And jam tarts, simple as they seem are known for being really hard to get spot on, but you can do it! Post a thread and lets know when you win. Good luck...

ampersand

ViksB wrote: »

Unsalted butter in my pastry and homemade raspberry jam gave me second prize!!
My sponge cake won first prize!! The judge said it was the best he had ever eaten!!
I'm so proud!!!!

#########
Did you(or Judge)leave any for us?
No, I thought not.
I'm pleased to see Tesco now stocking unsalted butter in the Value Range, at the same price - 53p - as the salted.

MrsTinks

petrichor wrote: »

Hi tine :wave:

Hope you don't mind me popping over here but DD said her BF never gets homemade jam tarts at his home and would I make some for him this week, and lo and behold I spot this thread. Anyway, I can make the soft pastry (well I think I can but it's been years since I made any - slimming and all that!) but my problem, when I used to make them, was biting into the tart only to get the whole disc of toffee-like-jam stuck to my teeth :rotfl: ...

...If I follow your suggestion I think this may be a thing of the past but could I just ask whether you blind bake the pastry until it's cooked or partly so, and then how long for the jam? Also, would using a jam with a lower % of sugar such as a conserve help?

Why are jam tarts considered to be such basic things but an absolute nightmare to get right?? For me they are the one product that is best bought from the shops, but I don't want to let DD down.

Any help from OS experts will be greatly appreciated

Thanks

xxxx

Sorry only just spotted this

Just in case it's not too late - I blind backe the pastry till it's cooked, but only just! You have to be carefull it doesn't start turning brown (a light brown is what you're aiming for...) then take them out, let them cool enough to work with and place a tea spoon of jam in each shell. Now return to the oven and watch carefully... As soon as the jam bubbles they're done! Every oven is different and the best thing really is trial and error! I once made some "like I used to" in my old place and ended up with little charred pieces of gloop... not quite what I was aiming for

The pastry I use is the same as for any pastry dish I use... plain butter (I'll honestly use whatever I have... salted or unsalted!) flour and a little water. This I find provides the best pastry and is a recipe I can remember :rotfl:
I would also say that a smooth jam is best - don't use any with lumps of real fruit in unless you fish the fruit out... it just doesn't work in jam tarts

orchid-96

I am a real newbie at cooking stuff and have NEVER made pastry before...can someone give me a basic recipe for it...

I have in, plain flour, milk, butter (that utterly butterly stuff - will that be ok?)


I can't believe I don't even know how to make pastry

I am going to make them with lemon curd with ds who is sooo excited

Noozan

Rub 2 oz of butter into 4oz plain flour until it resembles breadcrumbs, slowly mix in cold water a tbsp at a time until the pastry pulls together. Knead gently. Wrap and place in fridge to rest for 30 mins.

Roll out and stamp out with a cutter. Put a pastry circle into each hole of a bun tin and fill with about one and half teaspoons of jam/lemon curd. Bake for 10 to 12 mins at 190 degrees. Be careful not to overfill each tart case - if the jam spills over, it's a nightmare to wash off!!

p.s Don't be greedy like me and try to scoff them too soon when they come out of the oven; the filling is very hot and burns!

otterspasm

Hi there all of you moneysavers,
I am posting because I can't seem to make jam tarts without the jam bubbling up and spilling out over the top. Have tried putting a bit less jam in but they still do it. I haven't got a recipe so am wondering if I am cooking them at too high a temp or something? It's my 4yo ds1's favourite thing to cook with me so any help would make his day as well as mine.
Any ideas?
Many thanks in advance,
Tess x

Pink.

Hi otterspam,

This thread may help:

Fool Proof Jam Tarts?

I'll add your thread to that one later to keep the replies together.

Pink