Dessert

Jam tartlets

Sweet shortcrust tartlets filled with strawberry, raspberry or apricot jam, for dessert or an Easter table.

Total time
90 min
Budget
Low budget
Difficulty
Easy
Servings
6 pieces
Golden tartlets filled with red jam, arranged on a grey surface
Homemade sweet shortcrust pastry gives these jam tartlets their crumbly texture and buttery flavour. Choose your favourite jam, from strawberry to raspberry or apricot, for dessert or an Easter table. The recipe makes six to eight tartlets, depending on the tins. You can also use shop-bought sweet shortcrust pastry and start by lining the tins.

Prepare everything

Ingredients

6 pièces

Tick the ingredients you already have.

Sweet shortcrust pastry

Jam filling

Maison Perrotte · Sélectionnez nos produits à acheter pour cette recette

  • Bergeron apricot SignaturePoids - 210g Stock insuffisant en tenant compte de la quantité déjà présente au panier.
    Qty: 1
  • Strawberry and Madagascar vanilla SelectionPoids - 210g
    Qty: 19,49 €
    Find out more
  • Meeker raspberry SelectionPoids - 210g
    Qty: 19,49 €
    Find out more
Selection total 18,98 €

Step by step

Method

Follow each step in order.

Active preparation
20 min
Cooking
20 min
Resting
50 min

Sweet shortcrust pastry

  1. 1

    Mix the dry ingredients

    Mix the flour, icing sugar and salt in a large bowl.

  2. 2

    Rub in the butter

    Add the cold diced butter and rub it into the flour with your fingertips until the mixture has a sandy texture.

  3. 3

    Bring the dough together

    Add the egg and knead just enough to make a smooth dough. Shape into a ball and wrap in cling film.

  4. 4

    Refrigerate the dough

    Refrigerate the dough for at least 30 minutes.

  5. 5

    Preheat the oven

    Towards the end of the dough’s resting time, preheat the oven to 180 °C.

    180 °C
  6. 6

    Line the tartlet tins

    Roll out the dough on a lightly floured surface to about 3 to 4 mm thick. Cut out rounds slightly larger than your tins and place them in buttered tins or tins lined with baking paper. Prick the bases with a fork.

Jam filling

  1. 7

    Fill with jam

    Spoon one teaspoon of jam into each tartlet case.

  2. 8

    Bake the tartlets

    Bake at 180 °C for about 15 to 20 minutes, until the pastry is golden.

    180 °C
  3. 9

    Leave to cool

    Leave the tartlets to cool before eating.