Jubilee jam tarts

Fun for little fingers to help make, these tarts are great for picnics, celebrations or a teatime treat.

Serves: 12

Preparation time:  30 minutes

Cooking time:  15 minutes

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You will need

  • Plain flour, for dusting
  • 350g shortcrust pastry
  • 175g strawberry jam
  • 100g fresh British strawberries, hulled and finely chopped
  • 1 orange, grated zest only
  • 1 medium British free range Woodland egg, lightly beaten
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Recipe Information

Step by step guide to making Jubilee jam tarts

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Have a 12 hole cupcake tin and round fluted pastry cutters ready.
  2. On a lightly floured surface, roll out the pastry to a thickness of 3mm, then cut out 12 rounds using a 7cm fluted cutter. Cut out 12 crowns from the remaining pastry using a sharp knife (an adult should do this step).
  3. Gently press the pastry rounds into the cupcake tin and set aside.
  4. In a bowl, mix together the jam, strawberries and orange zest. Spoon into the pastry rounds, being careful not to overfill, and top each with a pastry crown.
  5. Brush the crown tops with the beaten egg and bake in the oven for 15 minutes, until golden. Remove from the oven and let cool slightly before serving.

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Nutritional information for Jubilee jam tarts

Nutritional information for Jubilee jam tarts

Nutrition type per serving
Calories 167 kcal
Total Fat 8.1g
Saturated Fat 4.6g
Salt 0.26g
Sugar 9.4g

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