If you love classic British baking, these Mary Berry-style jam tarts are hard to beat. They’re buttery and crisp at the edges, tender in the middle, and finished with a glossy little pool of sweet jam. This is an easy, beginner-friendly bake, especially if you take your time with the pastry and keep everything nice and cold. Total time is about 1 hour 10 minutes, including a short chill.
Ingredients
For the Shortcrust Pastry
- 175g plain flour, plus extra for dusting
- 25g icing sugar
- 100g unsalted butter, cold and cut into small cubes
- 1 large egg yolk
- 2 to 3 tbsp cold water
For the Filling
- 8 to 10 tbsp jam (strawberry, raspberry, or blackcurrant all work beautifully)
For the Tin and Finishing
- A little butter, for greasing
- Icing sugar, for dusting (optional)
How to Make Mary Berry Jam Tarts
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the tarts bake evenly and the pastry colours nicely. Lightly grease a 12-hole tartlet tin (or a standard muffin tin).
- Rub in the butter: Tip the flour and icing sugar into a mixing bowl. Add the cold diced butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs. Lift and drop the mixture as you rub to keep it light.
- Bring the pastry together: Add the egg yolk and 2 tablespoons of cold water. Mix with a cutlery knife at first, then use your hands to bring it into a soft dough. If it feels dry or crumbly, add the remaining water a teaspoon at a time. Stop as soon as it comes together.
- Chill the dough: Shape the pastry into a disc, wrap it, and chill for 20 minutes. This firms up the butter so the pastry bakes crisp, not greasy, and it makes rolling much easier.
- Roll and line the tin: On a lightly floured surface, roll the pastry to about 2 to 3mm thick. Cut 12 rounds (around 8 to 9cm wide, depending on your tin). Press each round into the tin, easing it into the corners without stretching. Neaten the tops with your fingers and reroll the scraps if needed.
- Fill with jam: Spoon jam into each pastry case, filling only about one-third to one-half full. The jam will bubble and spread as it heats, so a little goes a long way.
- Bake: Bake for 12 to 15 minutes, until the pastry is lightly golden and the jam is bubbling. Keep an eye on the last couple of minutes, especially if your jam is high in sugar, as it can catch quickly.
- Cool and serve: Leave the jam tarts in the tin for 5 minutes, then carefully lift them out and cool on a wire rack. Serve warm or completely cool. Dust with a little icing sugar if you like.
Tips for Perfect Jam Tarts
Why is my pastry tough instead of crumbly?
Tough pastry usually comes from overworking the dough or adding too much water. Use a light touch, add water gradually, and stop mixing as soon as the dough comes together.
How do I stop the jam boiling over?
Don’t overfill the cases. Aim for one-third to one-half full, and keep the pastry cases level in the tin. If your jam is very runny, use slightly less or choose a thicker jam.
Why did my pastry shrink in the tin?
This happens when the pastry is stretched as you line the tin. Instead, gently press it into place and chill the lined tin for 10 minutes if your kitchen is warm.
How do I get neat, evenly sized tart cases?
Roll the pastry evenly (a couple of millimetres thick) and use one cutter size for all the rounds. If you’re using a muffin tin, a slightly larger cutter helps the pastry reach up the sides without tearing.
Serving Suggestions
- Serve with a cup of tea for a proper afternoon treat.
- Add a spoonful of lightly whipped cream on the side.
- Pair with fresh berries for a simple dessert plate.
- Pack into lunchboxes once fully cooled.
Storage
Room Temperature
Store jam tarts in an airtight container at room temperature for up to 3 days. If your kitchen is very warm, keep them somewhere cool and out of sunlight so the jam stays set.
Refrigerator
You can refrigerate them for up to 5 days, but the pastry will soften faster in the fridge. Bring to room temperature before serving, or warm for a few minutes in a low oven to crisp slightly.
Freezing
Freeze fully cooled tarts in a single layer until firm, then transfer to a freezer bag or container for up to 2 months. Defrost at room temperature. For best texture, re-crisp in a 160°C (140°C fan) oven for 5 to 8 minutes.
Nutrition
- Calories: 195 kcal
- Carbohydrates: 24 g
- Protein: 2 g
- Fat: 10 g
- Saturated fat: 6 g
- Sodium: 35 mg
Nutrition values are estimates and will vary depending on the jam and portion size.
FAQs
What jam is best for jam tarts?
Strawberry and raspberry are the classic choices, but blackcurrant is also lovely if you like a slightly sharper flavour. Use a thicker jam if you can, as very runny jam is more likely to bubble over.
Can I use ready-rolled shortcrust pastry?
Yes. Ready-rolled shortcrust pastry is a great shortcut and still makes delicious jam tarts. Let it sit at room temperature for a few minutes so it doesn’t crack when you press it into the tin.
Why did my jam tarts stick to the tin?
Most sticking comes from not greasing well enough or trying to remove them while the jam is still piping hot. Grease the tin lightly, then leave the tarts to cool for 5 minutes before lifting them out carefully.
Can I make jam tarts in a muffin tin?
Absolutely. A standard muffin tin works well and gives slightly deeper tarts. Cut slightly larger pastry rounds so the dough reaches up the sides, and keep the jam fill level conservative to prevent boil-overs.
Can I freeze jam tarts after baking?
Yes. Freeze the baked and fully cooled tarts for up to 2 months. Defrost at room temperature, then warm briefly in a low oven if you want to crisp the pastry again.
Classic Mary Berry-Style Jam Tarts
Course: DessertCuisine: BritishDifficulty: Easy12
tarts20
minutes15
minutes70
minutes195
kcal35
minutesButtery, crisp shortcrust pastry cases filled with your favourite jam and baked until golden. These easy British jam tarts are perfect with a cup of tea.
Ingredients
Butter, for greasing the tin
175g plain flour, plus extra for dusting
25g icing sugar
100g unsalted butter, cold and diced
1 large egg yolk
2–3 tbsp cold water
8–10 tbsp jam (strawberry, raspberry, or blackcurrant)
Icing sugar, for dusting (optional)
Directions
- Preheat the oven to 200°C (180°C fan). Lightly grease a 12-hole tartlet tin or a standard muffin tin.
- Rub the cold butter into the flour and icing sugar until it resembles fine breadcrumbs.
- Add the egg yolk and 2 tablespoons of cold water. Mix until the dough starts to clump, adding a little more water if needed.
- Shape into a disc, wrap, and chill for 20 minutes.
- Roll the pastry on a lightly floured surface and cut 12 rounds. Press into the tin and neaten the edges.
- Spoon a little jam into each case (do not overfill). Bake for 12–15 minutes until the pastry is lightly golden and the jam is bubbling.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Keep the pastry cold for the crispest shells.
- Fill with jam only about one-third to one-half full to prevent boil-overs.
- If your jam is very thick, stir it briefly to loosen before filling.
