These irresistible Thermomix Jam Tarts are made with soft buttery pastry and filled with raspberry or strawberry jam. Decorate with heart shapes for a classic Valentine's Day treat.
These Jam Tarts are so simple to make and are lovely to have with afternoon tea. All you need to do is make the Sweet Shortcrust Pastry in the Thermomix, then fill each little round with jam. You could use an assortment of jam or lemon curd.
I use a 12-hole patty tin, but you could also use a 12-hole muffin tin. You might have some extra pastry left over, depending on the size of the tin.
Top Tip
When taking the tarts out of the oven, be extra careful not to touch the jam, as it will be very hot!
📖 Recipe
Thermomix Jam Tarts
Irresistible Jam Tarts made with soft buttery pastry then filled with raspberry or strawberry jam. Decorate with heart shapes for a classic Valentine's Day treat.
Ingredients
For the Sweet Shortcrust Pastry
- 200 g plain flour
- 100 g unsalted butter, chilled and cut into cubes
- 30 g white sugar
- pinch of salt
- 50 g iced cold water
Jam Filling
- 12-24 heaped teaspoons of raspberry or strawberry jam
Equipment
- 12 hole patty tin, see note 1
Instructions
To Make the Pastry
- Place the flour, butter, sugar and salt into the Thermomix bowl and mix 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.
To Assemble
- Preheat the oven to 160°C fan-forced (180°C conventional). 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 1-2 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. Be careful - the jam will be scorching!
- Leave to cool in the tin for 10 minutes then enjoy warm or cold.
Notes
I use a 12-hole patty tin, but you could also use a 12-hole tart/cupcake/muffin tin. You may have some extra pastry leftover, depending on the size of the tin.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 138Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 14mgCarbohydrates: 17gFiber: 1gSugar: 4gProtein: 2g
The information shown is an estimate provided by an online nutrition calculator.
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