Friday, June 17, 2011

Jam Tarts

Jam tarts are one of the easiest treats to make and the absolute best use of leftover pastry. I made the peach and blackberry tart and made several of these with the extra pastry trimmings after making the tart crust.

Just combine your leftover pastry, roll it out and cut out several pieces of pastry with a large fluted biscuit cutter.  I have a special jam tart pan from England, but you could also make them as mini tarts, or place the pastry in the bottom of a muffin tin.

Grease the pan with Pam or butter, place the pastry rounds in the pan and fill them with a teaspoon of nice jam or preserves. I usually used homemade grape or strawberry jam, but haven't made any since I moved, so I settled for some nice organic jam from the market.  I bake them for around 10 minutes at 375 degrees or until the jam is bubbly and the pastry starts to brown slightly.

They are amazing warm from the oven with a cold glass of milk or a teatime treat!

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