Hello! Today, I am here with a recipe for easy jam tarts with puff pastry. These little flaky pastries are very quick and simple to make. They are ideal for breakfast and afternoon tea, but also for unexpected visitors!
This is another recipe that I've got from my mum. It is super quick, and contains only 5 basic pantry ingredients!
What do you need to make these jam tarts with puff pastry?
These jam-filled tarts with jam are made with puff pastry. Luckily, puff pastry is a common item in many groceries these days. Look for it in the chilled or frozen section.
Ready-rolled puff pastry is preferred, as it saves you time to roll it out. However, a block of puff pastry will work in the recipe too. It will only take you a couple of minutes extra to roll it out.
Feel free to use either full-fat (regular) puff pastry or low-fat (light) one. The latter will be less calorific, but still very good. I've tested this recipe with both and achieved almost identical results.
The jam filling is simply a portion of jam in the middle of the pastry. Choose at least two different jams so that you get a colorful variation on the plate!
In this recipe, I use blackcurrant and apricot jam. But strawberry, raspberry, blueberry or cherry jam will look ad taste just as great! The choice of flavours (and colors) is totally up to your preference!
These jam tarts with puff pastry are glazed with a free-range egg, which gives them a beautiful golden crust and color on top.
You can dust them with some icing sugar just before serving - this is completely optional.
How to store these easy jam tarts with puff pastry?
These jam tarts with puff pastry can be stored at room temperature. Leave to cool down after baking and keep them in an airtight food container for up to 2 days.
Also, you can freeze these puff pastry tarts with jam. Leave to cool down completely after baking. Place in an airtight freezer-safe food container and store in the freezer for up to 2 months. Defrost fully before serving.
Puff pastry parcels with jam filling
- 1 pack ready-rolled puff pastry, chilled (preferrably light/low calorie pastry)
- plain flour for dusting
- 3 ½ tablespoon apricot jam
- 3 ½ tablespoon blackcurrant jam or strawberry, cherry, raspberry, blueberry jam
- 1 free-range egg for glazing
For serving (optional)
- icing sugar to dust
- Take the pastry out of the fridge 30 mins prior to baking.
- Preheat the oven to 200C/180C fan.
- Lay out a sheet of baking paper onto a large baking tray.
- Dust the work surface with some plain flour.
- Roll out the puff pastry onto the dusted surface. Using a rolling pin, roll it gently to all sides, so that it's even and a little bit bigger than how it came out of the packet.
- Using a sharp knife, cut the pastry into halves horizontally, those halves into quarters and then do the same vertically - so that you get a grid of about 24 squares.
- Grab two teaspoons, one in each hand. Add about ⅓ spoonful (teaspoon) of jam onto each square of pastry. Make half of it with apricot jam and the other half with blackcurrant or strawberry jam.
- Take one square, bring two and two opposite corners together (diagonally), twist and turn, so that you get a little knob on top. This will help the pastry parcels to keep their shape. Repeat with the rest of the pastry squares. Place the pastry parcels onto the prepared baking tray.
- Break an egg into a mug and whisk it with a fork until smooth. Using a pastry brush, glaze the pastry parcels with the beaten egg from all sides.
- Place in the preheated oven and bake for 20-25 mins or until risen and golden on top.
- Enjoy as it is or serve lightly dusted with some icing sugar.