Vibrant fruit preserves and a crisp, buttery shortcrust pastry elevate these Mary Berry jam tarts to a nostalgic favorite you’ll always want at the heart of your afternoon tea table. It’s delicious with a dollop of clotted cream, a hot cup of Earl Grey tea, fresh berries, a glass of cold milk; in fact most things.
Mary Berry Jam Tarts Recipe Ingredients
- 175 grams plain flour
- 75 grams chilled butter, cubed
- 25 grams chilled lard, cubed (or substitute with extra butter)
- A pinch of salt
- 2-3 tablespoons ice-cold water
- 12-15 teaspoons of assorted high-quality jams (raspberry, strawberry, apricot) or lemon curd
How To Make Mary Berry Jam Tarts Recipe
- Rub in the fat: Start by sifting the plain flour and a pinch of salt into a large mixing bowl. Add the chilled, cubed butter and lard. Using only your fingertips, gently rub the fat into the flour until the mixture resembles fine breadcrumbs. Aim for a light touch to keep the pastry short and crumbly.
- Bind the pastry: Sprinkle 2 tablespoons of ice-cold water over the mixture. Use a round-bladed knife to stir the dough until it starts to clump together. If it feels too dry, add the final tablespoon of water. Gather the dough with your hands into a smooth ball, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes. Chilling is essential to prevent the pastry from shrinking in the oven.
- Roll and cut: Preheat your oven to 200 degrees C (180 degrees C fan). On a lightly floured surface, roll out the chilled pastry to a thickness of about 3mm. Use a fluted 7.5cm (3 inch) circular cutter to stamp out 12 to 15 rounds.
- Prepare the tin: Gently press the pastry circles into the holes of a non-stick bun tin or jam tart tin. Ensure the pastry fits snugly against the bottom and sides without stretching it. If you have extra pastry, you can cut out small stars or hearts to place on top of the jam later.
- Fill with jam: Place a small, level teaspoon of jam into each pastry case. It is vital not to overfill them; if you add too much jam, it will boil over during baking, creating a sticky mess that makes the tarts difficult to remove from the tin.
- Bake to golden perfection: Slide the tin into the preheated oven and bake for 12 to 15 minutes. You are looking for the pastry to be a light golden brown and the jam to be bubbling slightly. Remove from the oven and let them cool in the tin for 5 minutes before carefully transferring them to a wire rack. The jam will be extremely hot, so allow them to cool completely before eating.
Recipe Tips
- Don’t Overwork: Handle the dough as little as possible. The warmth from your hands can melt the butter, which results in a tough, chewy pastry rather than a light, crisp one.
- The Lard Secret: Mary Berry often uses a combination of butter and lard. The butter provides the flavor, while the lard ensures the most incredible, “short” texture. If you prefer not to use lard, you can use all butter.
- Variety is Key: Use a selection of different colored jams—apricot, blackcurrant, and raspberry—to create a beautiful, jeweled display on your serving platter.
- Prevent Sticking: If your jam does happen to bubble over, use a small knife to loosen the edges while the tarts are still slightly warm. Once they cold, the sugar in the jam will act like glue.
What To Serve With Mary Berry Jam Tarts Recipe?
This Mary Berry Jam Tarts Recipe is a sweet, delicate treat that needs a creamy or hot pairing! A dollop of Thick Clotted Cream or Whipped Cream is the quintessential choice for an indulgent afternoon tea. For a lighter touch, a side of Fresh Raspberries or Blueberries adds a lovely fresh burst that pairs perfectly with the cooked jam! A hot Cup of Earl Grey or a glass of Cold Milk pairs wonderfully with the buttery pastry and sweet fruit notes.
How To Store Mary Berry Jam Tarts Recipe
- Room Temperature: Store the tarts in an airtight container for up to 5 days. Keep them in a cool, dry place to maintain the crispness of the pastry.
- Avoid Refrigeration: Do not store these in the fridge, as the moisture will turn the crisp shortcrust pastry soft and soggy.
- Freezing: You can freeze the baked tarts for up to 1 month. Layer them with parchment paper in a sturdy container. Thaw at room temperature for an hour before serving.
Mary Berry Jam Tarts Recipe Nutrition Facts
- Calories: 125 kcal (per tart)
- Total Fat: 7 g
- Saturated Fat: 4 g
- Cholesterol: 15 mg
- Sodium: 45 mg
- Total Carbohydrates: 15 g
- Sugar: 8 g
- Protein: 1.5 g
- Fiber: 0.5 g
Nutrition information is estimated and may vary based on jam selection.
FAQs
Yes, you can use a high-quality ready-rolled shortcrust pastry if you are in a hurry, though Mary Berry’s homemade version is significantly more flavorful.
Shrinkage usually happens if the dough wasn’t rested in the fridge or if the pastry was stretched when being placed into the tin. Always let the dough relax.
Absolutely. Lemon curd tarts are a delicious, tangy alternative to traditional jam tarts. Follow the same filling and baking instructions.
Try More Recipes:
Mary Berry Jam Tarts Recipe
Description
Classic, crisp, and golden British jam tarts featuring homemade shortcrust pastry and a variety of sweet fruit preserves.
Ingredients
Instructions
- Rub butter and lard into flour and salt until it looks like breadcrumbs.
- Add water and bind into a dough; chill for 30 minutes.
- Preheat oven to 200°C and grease a tart tin.
- Roll pastry to 3mm and cut into circles using a fluted cutter.
- Place pastry in tin and fill each with 1 tsp of jam (do not overfill).
- Bake for 12-15 minutes until golden; cool on a wire rack.
Notes
- Chilling the pastry is the most important step for a professional shape.
- Do not overfill the tarts, or the jam will stick to the tin.
- These are a great project to bake with children.
