PLEASE READ BEFORE POSTING

Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.
We're aware that some users are experiencing technical issues which the team are working to resolve. See the Community Noticeboard for more info. Thank you for your patience.
📨 Have you signed up to the Forum's new Email Digest yet? Get a selection of trending threads sent straight to your inbox daily, weekly or monthly!

Fool Proof Jam Tarts?

Options
24

Comments

  • salster
    salster Posts: 175 Forumite
    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:
    Aiming to be Debt free by October 2013 :D
  • Eagle_1
    Eagle_1 Posts: 8,484 Forumite
    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
    petrichor Posts: 940 Forumite
    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??:confused: 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 :D

    xxxx
    I wish that I could be the oldest AND wisest....sadly it's not the latter :p but my time will come _party_ wooooh hoooh! Beware!!!!!!!
  • powershopper
    powershopper Posts: 329 Forumite
    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
    ampersand Posts: 9,666 Forumite
    Part of the Furniture 1,000 Posts Photogenic Name Dropper
    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.
    CAP[UK]for FREE EXPERT DEBT &BUDGET HELP:
    01274 760721, freephone0800 328 0006
    'People don't want much. They want: "Someone to love, somewhere to live, somewhere to work and something to hope for."
    Norman Kirk, NZLP- Prime Minister, 1972
    ***JE SUIS CHARLIE***
    'It is difficult to free fools from the chains they revere' François-Marie AROUET


  • MrsTinks
    MrsTinks Posts: 15,238 Forumite
    Part of the Furniture 10,000 Posts Combo Breaker Name Dropper
    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??:confused: 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 :D

    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 :)
    DFW Nerd #025
    DFW no more! Officially debt free 2017 - now joining the MFW's! :)

    My DFW Diary - blah- mildly funny stuff about my journey
  • orchid-96
    orchid-96 Posts: 686 Forumite
    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 :o

    I am going to make them with lemon curd with ds who is sooo excited
    Jun GC £250.00/£12.40 NSD 3 / 30

    January 200/198.91 February 200/239.28 March 200/230
    April 250/no idea May 250/265.95

    Sealed pot challenge number 648
  • Noozan
    Noozan Posts: 1,058 Forumite
    500 Posts
    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! :o
    I have the mind of a criminal genius. I keep it in the freezer next to Mother....
  • 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
    Tess x

    Underground, overground, wombling free...
    Old Style weight loss so far...2 stone and 7 pounds
  • Pink.
    Pink. Posts: 17,650 Forumite
    10,000 Posts Combo Breaker
    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
This discussion has been closed.
Meet your Ambassadors

🚀 Getting Started

Hi new member!

Our Getting Started Guide will help you get the most out of the Forum

Categories

  • All Categories
  • 350.9K Banking & Borrowing
  • 253.1K Reduce Debt & Boost Income
  • 453.5K Spending & Discounts
  • 243.9K Work, Benefits & Business
  • 598.8K Mortgages, Homes & Bills
  • 176.9K Life & Family
  • 257.2K Travel & Transport
  • 1.5M Hobbies & Leisure
  • 16.1K Discuss & Feedback
  • 37.6K Read-Only Boards

Is this how you want to be seen?

We see you are using a default avatar. It takes only a few seconds to pick a picture.