My 3-year-old daughter completed the majority of the work because they are so easy to construct. Avoid rolling the crust too thinly and using too much jam.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 24 |
| Yield: | 24 tarts |
Ingredients
- 2 cups all-purpose flour
- 1 cup shortening
- 3 teaspoons white sugar
- 1 teaspoon salt
- ½ cup water
- 1 cup jam
Instructions
- Mix flour, shortening, sugar, and salt together in a food processor until mixture resembles coarse crumbs. Add water and mix until a ball is formed. Refrigerate pastry until well chilled, at least 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Grease 24 shallow muffin cups.
- Roll pastry out thin; cut into rounds with a cookie cutter. Place each round in a muffin cup. Add 2 teaspoons of jam to each cup.
- Bake in the preheated oven until golden brown, about 20 minutes. Cool tarts on a wire rack.
Reviews
i love this recipe. i didn’t have a food processor so i used a hand mixer on low and it turned out great. also instead of making the tarts in muffin tins i used a cookie cutter to make hearts and circles. i got about 17 tarts out of the dough.
A yum treat. You can add on cute little crosses with the leftover pastry and just don’t add too much jam 🙂
It warns against putting too much jam in them but I would actually be generous with the jam. I followed the recipe and didn’t think there was enough jam. They are super delicious and decadent either way! I would note that they dry out within a few days so eat them while they’re fresh. 🙂
Very easy & good recipe, but did add more jam
I made these this week. The only difference was that I had to add an extra cup of flour to form a ball. However, the dough turned our beautiful even with this change. Delicious with home made jam (chokecherry, wild blueberry and wild plum). Rave reviews from folks on Movie Night. Next time I’m thinking lemon! Thanks, Allrecipes
4.5.19 Not being exactly sure what shallow muffin cups were and only having a regular muffin tin and a mini muffin tin, I chose to go with the mini today. I scaled the recipe down to 12 servings, used a small cookie scoop, and ended up with 24 delicious little mini tarts. For a variety of flavors, I used orange marmalade, strawberry, and plum with star anise preserves for the filling. The tart shell almost melts in your mouth, and using the food processor, this is so very easy to make. I was thinking “thumbprint cookies” when I was filling with the preserves, but they certainly don’t taste like cookies, definitely pastry. We really enjoyed the bite-size tarts, and I’ll use the mini-muffin tin for this recipe in the future. PaulaM11, thanks for sharing your recipe.