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Sweet Vanilla Pastry Jam Tarts
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Sweet Vanilla Pastry Jam Tarts

An updated modern twist on an old childhood favourite.
Prep Time45 mins
Cook Time12 mins
Total Time57 mins
Course: Biscuits / Cookies
Cuisine: British
Servings: 24
Author: Emma


  • 250 grams Plain flour All Purpose, (2 and 1/4 cups)
  • 50 grams Icing sugar Confectioners sugar, (a scant 1/2 cup)
  • 125 grams unsalted butter - cold and cubed (1 stick and 1 tablespoon)
  • seeds from 1 vanilla pod
  • 1 large egg - beaten
  • 1 splash milk
  • 1/2 teaspoon vanilla extract
  • 24 dessert spoons of your favourite flavour jam / curd / jelly (approx. 50 teaspoons)


  • Preheat your oven to 180C / 350F / Gas mark 4
  • Mix the flour and icing sugar together in a large bowl.
  • Add the cold cubed butter.
  • Using your fingertips rub it in as quickly as possible till it resembles breadcrumbs.
  • Add the vanilla seeds and give them a quick mix in.
  • And the egg and gently work in, add a dash of milk to bring the whole mix together till a dough forms.
  • Empty the dough onto a lightly floured surface, give it a gentle pat and wrap it in clingfilm (Saran Wrap) and place it in the fridge for at least 30 minutes.
  • I like to double this recipe so I can freeze half of it and have this lovely pastry on hand. It should keep in your freezer well wrapped up for 3 months.
  • Once your pastry has rested in the fridge, take it and roll it out on a lightly floured surface until it is just about 0.5 centimetre / 1/4 inch thick.
  • The best way to gauge what size cutter you need it to place it on your bun tray, you want the round to be a little bigger than the size of the bun holes as the pastry cases do shrink a little during the cooking process.
  • Add your jam’s/fruit curds/marmalades to the cases, I found a dessertspoonful was the perfect amount. (Approx 2 teaspoons) in any cases you want to add peanut butter or Nutella to you will need to blind bake them first.
  • Pop them in the oven for 12 to 15 minutes.
  • Once baked take them out of the oven and allow them to cool in the tin for 15 minutes, as the jam is super hot.
  • Once they have cooled a bit transfer them to a wire rack to fully cool down.
  • These will keep in an airtight tin for up to 5 days.