Thermomix Jam Tarts

Delicious jam tarts made with soft, buttery pastry and filled with raspberry or strawberry jam. Decorate with heart shapes for a sweet homemade treat.

Prep Time15

Cook Time15

Chilling Time15

Total Time45

Course: Baking Recipes

Cuisine: Western

Keyword: thermomix jam tarts, thermomix valentines recipes

Servings:

Calories: 138kcal

Author: Vicki Newton

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.

Notes

Jam tart tips: Ensure the butter and water for the pastry are well chilled - this keeps the pastry light, flaky, and easier to handle.

Rolling the pastry - if it starts to soften while rolling, pop it back in the fridge for a few minutes.

Avoid overfilling - too much jam can bubble over.

Storage: Store the jam tarts in an airtight container at room temperature for up to 5 days. If it is hot where you are, store them in the fridge.

To freeze: Cooked jam tarts can be frozen for up to 3 months. Cool completely before placing in an airtight container. Reheat in the oven at 160°C for 5-10 minutes or the microwave for about 10 seconds, until just warm.

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