Irresistible Thermomix 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.
These Jam Tarts are so simple to make and are lovely to have with afternoon tea. All you need to do is make the 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 tart/cupcake/muffin tin. You might have some extra pastry leftover depending on the size of the tin.
When taking the tarts out of the oven, be extra careful not to touch the jam as it will be hot!
I love these served with my favourite English tea which is PG Tips.
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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 Pastry
- 200g plain flour
- 100g unsalted butter, chilled and cut into cubes
- 30g white sugar
- pinch of salt
- 50g iced cold water
Jam Filling
- 12-24 heaped teaspoons of raspberry or strawberry jam
Equipment
- 12 hole patty tin, see note one
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 into a ball. Wrap in cling film/glad wrap and place in the fridge to rest for 30 minutes.
To Assemble
- Preheat the oven to 180°C fan-forced / 200°C and lightly grease a 12 hole patty tin.
- Lightly dust your work surface with flour then roll out the pastry to about 3mm thick. Cut out 12 circles of pastry using a pastry cutter big enough to line the holes in the tin. Transfer each circle carefully to the tin with a spatula. Roll out the leftover pastry and cut out 12 heart shapes with a small heart shape 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 might have some extra pastry leftover depending on the size of the tin.
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