Fool Proof Jam Tarts?

MRSMCAWBER

Hi otter

My mum always used to just put 1/2 the jam in you want..and cook them -then when they come out of the oven and are still hot..stir in more jam ..worked every time :T

jontedkes

otterspasm wrote: »

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

Bake the tarts blind then when they are cooked, melt the jam in the microwave and pour in the cases. That's how they are done in the factory.

Ladyhawk

Ok Ladies (and Gents) what is the secret to a good jam tart? I know they are such supposedly simple things to make but I can't get them right! The pastry always shrinks and the jam overflows and I am left with them welded to the tray.

TVM!

purpleheather2810

I'm no expert but don't forget the jam melts and bubbles right up when it gets hot so you only need a tiny bit. Maybe that would help with the overspill problem? Sorry, I use Jusrol (gasp!) so I can't help with pastry questions. *Retreats in shame of not making own pastry*

tanith

When you have made the pastry you should wrap in cling film and put in the fridge for half an hour before you roll it out. Do not stretch it when putting into the baking tray. Then as Purpleheather says use on a very little jam as it runs when it gets hot..

McKneff

Dont stretch your pastry when youre putting it in the tins.
4 oz flour, 2oz marg, 1oz lard, milk, 1oz sugar if you like

make your tarts with just a little jam.
When you take them out of the oven, warm some jam up in the microwave in a jug, pour it on top of the little bit of jam that is
already there, perfect jam tarts with no overspiling. simples.

Butterfly_Brain

I bake the cases blind then add the jam for the last 5 minutes

phunkles

Icing sugar in the pastry is nicer than granulated or caster sugar

[Deleted User]

My DGSs love a big jam tart with a lattice top to it ,it seems to dissappear before my eyes when the four boys get near one .I have one of those lattice cutters that I bought years ago which just goes on topp of some rolled out pastry and cuts the shape out.I then brush it lightly with milk and top the jam bit with it.As previous posters have said be sparing with the jam as a little goes a long way and if over filled ends up on the bottom of the oven

Pink.

Hi Ladyhawk,

As your thread has dropped down the board I've added it to the existing thread on making jam tarts which has more advice that may help.

Pink