Jam Tartlets

Name: Jam Tartlets
Prep time: 65 min
Cook time: 22 min
Total time: 87 min
Yield: 12 tartlets
Cuisine: South African
Ingredients: 250 g cake wheat flour, plus a little extra for rolling; 50 g caster sugar; 1 ml fine salt; 125 g cold unsalted butter, cut into small cubes; 1 large egg, lightly beaten; 5–15 ml ice-cold water, only if needed; 180 g smooth apricot jam; Softened butter, for lightly greasing the muffin tin

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87 min totalPrep: 65 minCook: 22 min Serves 12 tartlets Baking

Jam Tartlets with apricot jam in golden pastry shells

This Jam Tartlets recipe makes a dozen little pastry treats with golden edges and a spoonful of apricot jam tucked inside. Small pastry stars give them a Christmas finish without much extra work. Use a thick, smooth jam so it is easy to portion neatly into the shells.

For a hot South African Christmas, bake them in the cool of the morning and serve at room temperature: there is no last-minute oven duty or cream topping to keep chilled. The pastry needs a proper rest in the fridge, especially when the kitchen is warm. Bring the tartlets out with tea after lunch, or pack them in a single layer for a family gathering once they have cooled completely.

Ingredients

Servings12

Pastry

250 g cake wheat flour, plus a little extra for rolling
50 g caster sugar
1 ml fine salt
125 g cold unsalted butter, cut into small cubes
1 large egg, lightly beaten
5–15 ml ice-cold water, only if needed

Filling and tin

180 g smooth apricot jam
Softened butter, for lightly greasing the muffin tin

Instructions

1
Mix the flour, caster sugar and salt in a bowl. Rub in the cold butter with your fingertips until the mixture resembles coarse breadcrumbs.
2
Add the beaten egg and mix with a table knife. Press a little dough together; if it will not hold, add ice-cold water 5 ml at a time. Gently bring it into a dough without kneading.
3
Flatten the dough into a disc, cover and refrigerate for 20 minutes. Lightly grease a standard 12-hole muffin tin.
4
Roll the dough on a lightly floured surface to about 4 mm thick. Cut out twelve 9 cm circles, gathering and gently re-rolling the scraps as needed. Press the circles into the muffin holes to form shallow cups; they should not reach the tops of the holes.
5
Cut twelve small stars from the remaining pastry scraps. Refrigerate the lined tin and stars for 10 minutes. Meanwhile, heat the oven to 180°C, or 160°C fan.
6
Stir the jam until smooth, then divide it evenly between the pastry cups, using about 15 g per tartlet. Keep each shell no more than half full to allow for bubbling. Lay a pastry star on each filling.
7
Bake on the middle shelf for 18–22 minutes, until the pastry edges and stars are lightly golden and the jam is bubbling. If the pastry still looks pale, allow another 2–3 minutes.
8
Leave in the tin for 10 minutes, then gently loosen the edges with a blunt knife and transfer the tartlets to a wire rack. Cool completely before serving, as the jam stays hot longer than the pastry.

Nutrition (per serving)

Calories: 217 kcal
Carbohydrates: 31 g
Protein: 2.8 g
Fat: 9 g
Saturated fat: 5.5 g
Sugar: 13.5 g
Fibre: 0.6 g
Sodium: 43 mg
Cholesterol: 38 mg

Estimated values based on the ingredients used.

Notes

Christmas tips

Make these the day before Christmas and store the cooled tartlets in an airtight container in a cool, dry spot. They are best within 2 days.
On a very hot day, work with half the dough at a time and keep the rest refrigerated. Chill it again if it becomes soft or sticky.
Use strawberry or raspberry jam instead of apricot, keeping the same weight and choosing a thick jam rather than a runny fruit sauce.
The preparation time includes 30 minutes of chilling. Allow extra time for cooling before packing or serving; never stack warm tartlets.

Frequently asked questions

Do I need to blind-bake the pastry?

No. These shallow shells bake with the jam inside. Keep the pastry about 4 mm thick and avoid overfilling so the bases have time to cook through.

Why did my jam spill over?

Jam expands and bubbles as it heats. Fill the shells no more than halfway and keep jam off the pastry rims. If your muffin holes are smaller, use less filling rather than forcing in the full amount.

Can I freeze the tartlets?

Yes. Freeze completely cooled tartlets in a rigid airtight container, separating layers with baking paper, for up to 2 months. Defrost in a single layer. To refresh the pastry, warm in a 150°C oven for 5–8 minutes, then cool before eating.

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