Jam Tarts (using Fresh Raspberries!)

Yields: 24 Servings Difficulty: Easy Prep Time: 30 Mins

Jam tarts are always a welcome treat. Sweet, crisp shortcrust pastry filled with a delightful fruity raspberry jam. These jam tarts use real raspberries for a fresh and intense raspberry taste!


0/8 Ingredients
Adjust Servings
    For the Sweet Shortcrust Pastry
  • For the Raspberry Filling


0/8 Instructions
    For the Sweet Shortcrust Pastry
  • In the large bowl of a food processor, combine flour, icing sugar, salt and butter. Process until the mixture resembles fine breadcrumbs.
  • Add the egg and vanilla essence. Process until the dough just starts to come together.
  • Turn out the dough onto a clean surface and lightly knead into a ball. Wrap tightly in cling wrap and refrigerate for 30 minutes.
  • Preheat the oven to 160 C (320 F). Generously grease two 12-hole tartlet pans with melted butter.
  • Divide the dough into two pieces. Roll out one portion of dough between two sheets of baking paper with a heavy rolling pin until it is 3 mm (1/8) thick. Use a 10 cm diameter round or scalloped cookie cutter to cut out 12 circles of pastry. Press gently into tartlet pans. Repeat for remaining portion of dough.
  • For the Raspberry Filling
  • Mash the raspberries in a small bowl with a fork. Add the jam and mash together until consistent and smooth.
  • Spoon 1 small tablespoon of raspberry filling into the centre of each tartlet, being careful not to overfill (the jam will bubble up when cooked).
  • Bake for 15-20 minutes or until pastry is golden around the edges and the jam has bubbled around the edges. Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.


  • All measurements are in metric standards.
  • You can keep tarts un-refrigerated in an airtight container for up to 1 week.
  • You can replace the fresh raspberries with an extra 1/2 cup of raspberry jam.

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