Jam Tarts With Puff Pastry
Let me introduce you to my newest obsession – puff pastry jam tarts! A super-light and easy snack that’s perfect for breakfast or brunch; the taste is amazing and they’re ready to eat in only 20 minutes.
When you think of puff pastry, you might have cinnamon swirls or custard chocolate twists in mind, but for me, I love a good puff pastry jam tart. It’s super quick, easy and it’s a great way to use up leftover jam, especially that jar that’s been in the fridge for months!
The pastry is irresistibly light, flaky and buttery, whilst the jam adds a sweet caramelised touch to it. This combination makes it the perfect addition to serve with a hot cup of tea, coffee or as a snack to have on the go.
This recipe uses readymade puff pastry, so these jam tarts are pretty much guaranteed to come out perfectly every time. Yes… every single time!
Below are the few Ingredients needed to make this recipe:
- Puff Pastry: I used shop-bought ready-made puff pastry that’s pre-rolled in parchment paper (like ‘Jus-Rol puff pastry’ which is also vegan-friendly). You can buy a block of pastry, but you’ll have to roll it out evenly yourself.
- Egg: The pastry is egg washed to ensure it develops a beautiful golden-brown colour once baked. Though I love this finished look, egg washing is optional.
- Jam: I used strawberry jam, but you can use any flavoured jam like raspberry, blackcurrant or apricot.
Watch How To Make It
How To Make Jam Tarts With Puff Pastry
Below is a step-by-step guide on how I make these tasty puff pastry jam tarts. Full recipe instructions are on the recipe card below:
Preheat your oven to 200°C (gas mark 6, 180°Fan) and line a baking tray with parchment paper. Usually, shop-bought puff pastry is rolled in parchment paper already. If that’s true for you, then you can use the parchment paper that the pastry comes in.
Unroll the puff pastry sheet and use a sharp knife or pizza cutter to divide the pastry into 9 squares.
TIP: Use a ruler for uniform and even-sized squares.
Use a cookie cutter (I used a 5cm / 2 inch round cookie cutter) to score a circle in the middle of the pastry by pressing the cutter 3/4 of the way down without cutting all the way through.
TIP: If you accidentally cut through the pastry with the cookie cutter, it’s okay; simply leave the cut-out circle in the middle of the pastry.
Brush the edges of the pastry with a whisked egg, avoiding the cut-out circle in the middle. Then, add a heaped teaspoon of jam in the centre of the cut-out circle.
Bake the jam puff pastry tarts in the oven for 12 to 15 minutes or until the pastry has puffed up and the colour is golden brown.
How To Serve
I like to have jam puff pastry tarts on their own, but occasionally, I turn these tarts into an indulgent dessert by serving it with my homemade honeycomb ice cream or this Biscoff ice cream. Trust me, a dollop of ice cream on top of these warm jam tarts tastes absolutely delicious.
If I was to add anything else, it would most likely be a side of warm custard or a bit of squirty cream, but nothing beats a hot cup of coffee.
My Top Tips
Remove the puff pastry from the fridge for around 5 to 10 minutes to allow it to thaw. This step helps prevent the pastry from breaking apart when you’re unrolling it. When making the tarts, try to work quickly to keep the pastry as cold as possible. Otherwise, if the pastry (specifically the butter) gets too warm, it can impact how much the pastry rises.
Be careful when handling freshly baked tarts, the jam will be super-hot as the sugar has caramelised, and you don’t want that on your fingers!
To make sure the puff pastry doesn’t puff up in the middle, you can prick the centre with a fork! This is a must if your pastry is warm to touch.
How To Store Puff Pastry Jam Tarts
Keep leftover tarts in an airtight container at room temperature and eat within 2 to 3 days. You can freeze jam pastry tarts if you want to keep them for longer.
To freeze, allow the pastry to cool down completely before placing them in an airtight container, using a sheet of parchment paper between each layer. Keep in the freezer for up to 3 months and leave the pastry to thaw before eating. Alternatively, you can reheat it in the oven if you want to serve it warm.
Add A Sugary Crunch: After egg washing the pastry, sprinkle some demerara sugar on the egg-washed sections. This creates a sweet crunch to the pastry once baked.
Swap The Jam: If you don’t want to use jam, you can try marmalade, lemon curd or any fruit compote or conserve.
Change The Shape: You can make the centre into any shape you want, it doesn’t have to be a circle – use a cookie cutter in the shape you want the jam filling to be! I snuck in a cheeky heart shape (perfect for Valentine’s Day – can you spot it in the picture?).
More Puff Pastry Recipes
If you’re a fan of puff pastry, then check out this list below! I’ve listed a couple more simple recipes that you might like too:
Puff Pastry Jam Tarts
- 1 Puff Pastry sheet
- 1 Egg
- 9 tsp Jam
- Preheat your oven to 200°C (gas mark 6, 180°Fan) and line a baking tray with parchment paper. You can use the parchment paper that comes with shop-bought pastry.
- Unroll the puff pastry sheet and use a sharp knife or pizza cutter to divide the pastry into 9 squares.1 Puff Pastry sheet
- Use a cookie cutter (I used a 5cm / 2 inch round cookie cutter) to score a circle in the middle of the pastry by pressing the cutter 3/4 of the way down without cutting all the way through.
- Brush the edges of the pastry with a whisked egg, avoiding the cut-out circle in the middle.1 Egg
- Add a heaped teaspoon of jam in the centre of the cut-out circle.9 tsp Jam
- Bake the jam puff pastry tarts in the oven for 12 to 15 minutes or until the pastry has puffed up and the colour is golden brown.
How To Stop The Jam From Bubbling OverOnly use a heaped teaspoon of jam and avoid adding anymore (though it might be tempting). If your jam is of a runny consistency, stick to using a standard teaspoon of jam and spoon into the middle (it doesn’t have to fill the whole circle).
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY