Easy Jam Tart Recipe to Make with Kids (2024)

FAQs

What pastry are jam tarts made from? ›

Use ready-made pastry

To save time, you can use ready-made shortcrust pastry for this recipe. Buy a block rather than ready-rolled as it's easier to roll it to the thickness you require.

Commercial pectin helps thicken jam made with low-pectin fruits, like blackberry jam, or vegetable jelly recipes, like pepper jelly. It comes in powder or liquid form, but the former is the most common. Add powdered pectin to the fruit juice, chopped fruit, or strained purée before heating the jam mixture.

What is the filling in a fruit tart? Fruit tarts are generally filled with pastry cream made from milk, eggs, vanilla, sugar corn starch, and butter.

Allow the tarts to cool in the baking pan for 30 minutes before transferring to a wire rack to cool completely. Note: as tempting as it is, do NOT eat the tarts while they are warm as the jam will burn your mouth. Store in an airtight container in the fridge for 3 days.

There are four main types of tarts: fruit tarts, custard tarts, chocolate tarts, and savory tarts.

Make sure you don't overmix your pastry, as it will make it too tough when it's baked – which isn't pleasant to eat. Mix your ingredients until they are just combined, don't be tempted to keep going or you will over-mix them!

Flaky dough, mealy dough and crumbs are best for pie crusts; sweet dough is usually used for tart shells. Fillings make pies and tarts distinctive and flavorful. Four types of fillings are common: cream, fruit, custard and chiffon. There is no one correct presentation or filling-and- crust combination.

While pies have a thin and smooth crust, tarts have a rather thick and crumbly crust which crumbles down when pieces are cut from the tart. Pies are served in the same dish they are made in, while tarts are often taken out and molded, if needed.

I started off making tarts in a pie pan. It is a workable substitution, but now that I have tart pans of my own, I have to admit that it's much better. Getting the tart part out is so much simpler, and it ends up with lovely scalloped edges.

Freeze the unbaked pies with uncooked fillings for best results. Make in the usual way, in foil containers if possible. Open flash freeze until solid, then remove from the dish and wrap in foil or in a labelled and dated freezer bag.

Can you reheat jam tarts? ›

Storage of these little jam tartlets is pretty simple: Store in the fridge in an airtight container for up to 4 days. Reheat in a 350°F oven for 10 minutes until warmed through.

Once your homemade pop tarts have completely cooled, transfer them to an airtight container. They will keep for a couple of days at room temperature and up to a week in the fridge.

Shortcrust pastry is primarily used for sweet and savory pies, tarts, and quiche.

By hand: In a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together.

The initial cooking of brik pastry differentiates it from filo dough, to which it is commonly compared. Whilst just as thin, filo pastry is completely raw before cooking and less sturdy. Brik pastry has been cooked to some extent, so it doesn't break as easily and the layers are less likely to stick together.

Pop-Tarts (stylized as pop•tarts) is a brand of toaster pastries produced and distributed by Kellanova (formerly Kellogg's) since 1964, consisting of a sweet filling sealed inside two layers of thin, rectangular pastry crust.