Raspberry Jam Tarts are made with delicate short-crust pastry that encases sweet and tart flavors of a rich layer of raspberry jam. You will enjoy each tart crafted with a golden, buttery short-crust pastry that crumbles in your mouth with a satisfying crunch. The crisp shells encase a slightly textured raspberry jam that bursts with the flavor of fresh ripe raspberries. I added a splash of lemon juice to the homemade jam which gave it a layer of complexity, enhancing the natural tang of the berries. Dredge these tarts with powdered sugar, giving them a more elegant visual appeal. Serve them at room temperature with tea and these delightful, bite-sized indulgences will make them irresistible for any occasion!
My inspiration:
The humble tart has an honored history dating back almost six centuries to the Middle Ages. It is an open-baked pastry dish filled with pretty much whatever you want. Tarts are the basis of flans, quiches, and even open pies, with no discernible definition. However, the key distinction is the use of short-crust pastry.
Although Raspberry Jam Tarts are generally associated with English baking, the original tart recipes can be traced back to French luxury foods. I learned how to bake my jam tarts at summer baking classes in Chennai when I was eleven.
Living in England, I refined my techniques and studied how to make Continental tarts. The English university, where my husband was a graduate student, had an entire international group of spouses. This university group organized several events that helped us to immerse ourselves in British and Continental cooking and baking.
My mom made jams, ketchup, and juice concentrate using fresh, local ingredients. This has encouraged me to make various condiments at home. It gives me the satisfaction of knowing exactly what goes into my mouth and by extension, my health and well-being.
In this Raspberry Jam Tarts recipe, I have used homemade raspberry jam for most of the tarts. Homegrown raspberries and strawberries perish quickly so I like to turn them into preserves that can be enjoyed year-round.
Frequently Asked Questions:
1. What can I do if the jam tarts bubble up while baking?
I prick the tarts lightly to prevent them from bubbling over. Also, I leave a little space around the jam or the edge of the pastry shells.
2. Is brushing the tarts with milk necessary to get a golden color on top?
The tarts bake to a golden color, so there is no need to brush with milk.
3. What are the storage requirements for the tarts?
Raspberry Jam Tarts can be refrigerated in airtight containers for a week. You can freeze the tarts between wax papers in freezer-safe boxes for up to three months. Thaw the jam tarts in the refrigerator and reheat them by baking them for a minute or two.
4. Are there other methods of making Raspberry Jam Tarts?
- You could “blind bake” the tart shells for 5 minutes using some beans in each shell and then spoon the jam. Bake the tarts again for another 5-8 minutes.
- You could make the pastry using a rich short crust. The only difference is the addition of one egg yolk and a bit more butter. The quantity of butter can be increased by another half equaling one and a half times the butter for the rich short-crust. Rich short-crust pastry calls for less water as the egg yolk will help bind the dough.
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Ingredients:
- Unsalted butter, jam, all-purpose flour
Here are the step-by-step instructions on how to make this dish. Please refer to the recipe card below for the measurements.
How to make Raspberry Jam Tarts:
- How to make the short-crust pastry:
Sift the flour with the salt. Add the flour and butter to a food processor fitted with the dough attachment. Process them until they resemble breadcrumbs.
2. Add ice-cold water and spin again to make a dough. Do not overwork the dough. Wrap the dough with cling film and refrigerate for 15 minutes.
3. Roll out the dough to 1/8″ thickness. Use a fluted cutter and cut out the tart shells. Put each tart shell in a muffin, tart mold or baking cup.
4. Prick lightly on top of the shell and spoon some raspberry jam into it. Do not prick down to the bottom of the mold. Bake for 20-21 minutes.
5. Cool, garnish with raspberries, and dredge with confectioner’s sugar.
Tips:
- Roll out the dough to an even thickness to ensure even baking.
- Stir the jam thoroughly before spooning it into the pastry shells. You will need a homogenous mixture to prevent any spillover due to excess juices or liquids. I added a splash of lemon juice to the jam to enhance its flavor and balance the sweetness.
- Use leftover trimmings to make smaller shapes on top of the tart.
- Please leave a small border around the edge of the jam. Do not overfill the tart shell as the jam will bubble, spread, and settle.
- Chill the dough before rolling it. This will help prevent shrinkage and ensure a flaky, tender, and crisp texture.
- I have used cold butter and cold water in this Raspberry Jam Tarts recipe. Cold ingredients will yield a delicate crisp texture.
Serving suggestion:
Serve the Raspberry Jam Tarts with tea or coffee. You can also swap out the raspberry jam for mango jam. For a glossy finish, you could brush the top with warmed apricot jam.
Storage:
Short-crust pastry can be refrigerated for a week and frozen in airtight containers for three months. Remove the frozen dough and thaw in the refrigerator before rolling and baking them. Raspberry Jam Tarts can be refrigerated for a week or frozen between wax paper in freezer-safe boxes for up to three months.
Other tart and pie recipes that you might like:
Raspberry Jam Tarts
Equipment
- Oven
Ingredients
For the short crust pastry:
- ½ lb all-purpose flour
- ¼ tsp salt
- 5 ozs unsalted butter
- 3 tbsp water ice cold
For the filling:
- raspberry jam as needed
Instructions
How to make the short crust pastry:
- Prepare the ingredients.
- Preheat the oven to 350 degrees F. Sift the flour with the salt. Add the flour and butter to a food processor fitted with the dough attachment. Process them until they resemble breadcrumbs.
- Add ice-cold water and make a dough. Do not overwork the dough. Wrap the dough with cling film and refrigerate for 15 minutes.
How to make the Raspberry Jam Tarts:
- Roll out the dough to 1/8" thickness. Use a fluted cutter and cut out the tart shells. Put each shell in a muffin, tart mold, or baking cup.
- Prick lightly on top of the shell and spoon some raspberry jam into it. Do not prick down to the bottom of the mold. Bake for 20-21 minutes.
- Cool, garnish with raspberries, and dredge with confectioner's sugar.
Notes
- I have used mini tart cutters to get 24 tarts. The yield will depend on the size of your cutter.
- Vary the tarts by adding a teaspoon of almond paste before spooning the jam on top to make them more flavorful.
- Please watch the tarts towards the end of the baking cycle and remove them from the oven when the edges turn golden brown.
Nutrition
This recipe turned out wonderfully when I tried it. Thank you Kanchan, looking forward to what comes next!