These dainty Thermomix jam tarts are made with soft, buttery pastry and filled with sweet raspberry or strawberry jam, then topped with mini heart shapes.
These bite-size tarts couldn't be easier to make and are lovely served with afternoon tea.
Simply prepare the sweet shortcrust pastry in the Thermomix, then fill each case with your favourite jam. You could even try them with homemade lemon curd for something a bit different.
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Why You'll Love This Recipe
- Easy to prepare - the Thermomix makes the pastry in minutes.
- Pretty heart tops - the little pastry hearts make them look extra special, but you could use any shape you want.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Plain flour - also known as all-purpose flour.
- Unsalted butter - use fridge cold unsalted butter.
- Icing sugar - adds some sweetness. See my tips on making icing sugar in the Thermomix if you'd like to make your own.
- Ice cold water - essential for bringing the pastry together without melting the butter.
- Jam - either strawberry or raspberry jam.
Step-by-Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Place the flour, butter and icing sugar into the Thermomix bowl. Mix for 10 sec/speed 6, until it looks like fine crumbs. Add the chilled water and knead for 1 min/dough setting, or until the pastry starts to come together.
- Shape the dough into a disc, wrap in clingfilm and refrigerate for 15-30 minutes to chill. Once chilled, roll the pastry between 2 sheets of baking paper until about 3mm thick. Cut out rounds and press them gently into the tin.
- Add 2 teaspoons of jam to each pastry case, filling them nearly to the top without letting the jam spill over.
- Cut small hearts from the remaining pastry and place one on top of each tart. Bake in the oven until the pastry is golden and the jam is bubbling.
Jam Tart Tips
- Chill the pastry before baking, this makes it easier to handle.
- Don't overfill the pastry cases, the jam can bubble over as it bakes and stick to the tin.
- Take care when removing the tarts from the oven, as the jam will be very hot. Let them cool in the tin for a few minutes before transferring to a wire rack.
Storage
Keep the jam tarts in an airtight container at room temperature for up to 5 days, or in the fridge if it's warm where you live.
They also freeze well. Once cooled, store in an airtight container and freeze for up to 3 months. Reheat in the oven at 160°C for 5-10 minutes or give them a quick 10-second burst in the microwave until just warm.
Common Questions
Yes, you can. The tarts will just be a little larger, so you may not get 12.
Yes, you can make the pastry up to 2 days in advance and keep it in the fridge. Let it soften slightly before rolling.
No, there is no need. The pastry bakes perfectly with the jam filling.
📖 Recipe
Thermomix Jam Tarts
Ingredients
For the Sweet Shortcrust Pastry
- 200 g plain flour
- 100 g unsalted butter, chilled and cut into cubes
- 30 g white sugar
- 50 g iced cold water
Jam Filling
- 24 teaspoons of raspberry or strawberry jam
Equipment
- 12 hole patty tin
Instructions
- Place the flour, butter and sugar into the Thermomix bowl and mix for 10 sec/speed 6.
- Add the chilled water and knead for 1 minute/dough setting. The pastry should now have come together, if not knead for a little longer.
- Turn the pastry out onto a lightly floured surface and knead gently it into a ball then press down into a disc shape. Wrap in cling film and place in the fridge to rest for 15 minutes.
- Preheat the oven to 180°C/350°F (160°C fan). Lightly grease a 12-hole patty tin.
- Roll the pastry dough out between two sheets of baking paper until it is about 3mm thick. Using a round cutter, cut 12 bases and press them gently into the patty tin. Roll out the remaining pastry and cut out 12 heart shapes with a small heart-shaped cutter.
- Spoon 2 teaspoons of jam into each pastry case, then top with the heart shape.
- Bake in the oven for 15-18 minutes until the pastry is golden and the jam is bubbling.
- Leave to cool in the tin for 10 minutes then enjoy warm or cold.
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