jam tarts pastry recipe escape to the farm
3 Jun

Make the delicious jam tarts that Kate made under Penny’s expert supervision on Escape to the Farm. 

Makes 12


  • 200g plain flour, plus extra for dusting
  • 50g icing sugar
  • pinch of fine sea salt
  • 125g cold butter, diced
  • 2tbsp ice cold water
  • 1 egg yolk
  • Selection of jams of different colours, approx. 75g in total


  1. Sift flour and icing sugar into a large mixing bowl and add the salt. 
  2. Rub the cubed butter into the flour mix until it resembles fine breadcrumbs.
  3. Add the water to the egg yolk and mix well then add to the flour mixture with a butter knife or fork to mix into a ball. 
  4. Knead briefly to ensure it is all amalgamated. Shape into a sausage about 7cm in diameter and wrap in cling film. Chill in the fridge for at least half an hour or overnight.
  5. Preheat oven to 190c / 170 fan/gas mark 5
  6. Cut 12 thin (3cm) slices of pastry from the roll and place one or two at a time on lightly floured surface. Roll out slightly to ensure they are even and cut with a 7cm round fluted cutterand place into a 12 hole non-stick tart tin. Press down lightly to form the shape of the tart.Any trimmings can be re-rolled and used either for decorating the tops or more jam tarts.
  7. Place a tablespoon of jam in each tart. (These can now be chilled if the pastry is a bit soft)
  8. Bake for 10-12 minutes until the jam is bubbling slightly and the pastry is cooked and lightly golden 
  9. Allow to cool completely in the tins, on a cooling rack, before attempting to remove them. Remember that the jam retains its heat for quite a while.

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