Jam tarts are one of those wonderfully simple British bakes that many of us remember from childhood — crisp, buttery pastry filled with a spoonful of bright, sticky jam.
They don’t require fancy ingredients or complicated techniques, which makes them a lovely place to start if you’re exploring British baking from an American kitchen.
In this recipe, I’ll show you how to make traditional British jam tarts using homemade shortcrust pastry, with both British and American measurements along the way. I’ll also explain a few of the British baking terms you might encounter, so there’s no need to wonder whether plain flour belongs in your pantry or exactly what caster sugar is.
Raspberry jam is a classic choice, but strawberry, blackcurrant, or another favorite preserve can work beautifully too.
Brit & Skillet Tip: Don’t be tempted to overfill your tarts. A little jam goes a surprisingly long way once it gets hot in the oven — and too much can bubble over the pastry and make a very sticky baking tin!
What Are British Jam Tarts?
British jam tarts are small, open-faced pastry tarts made with shortcrust pastry and a spoonful of fruit jam. They’re simple, sweet, and exactly the sort of bake that proves you don’t need a long ingredient list to make something lovely.
Unlike a full-size fruit tart or pie, there’s no top crust and no complicated filling to prepare. The jam goes straight into the pastry cases before baking, where it becomes glossy and bubbling while the pastry turns lightly golden.
You’ll often see jam tarts made with raspberry, strawberry, or blackcurrant jam, and making a mixture of flavors is an easy way to turn one batch into a colorful little assortment.
British Baking Terms for American Bakers
If you’re following British recipes in the U.S., a few of the ingredients and terms can sound unfamiliar. Here’s what they mean for this recipe:
Plain flour: British plain flour is the closest everyday equivalent to American all-purpose flour. Standard U.S. all-purpose flour works well for these jam tarts.
Caster sugar: A finer-grained white sugar than regular American granulated sugar. It dissolves quickly, but you don’t need to abandon the recipe if you don’t have it — regular granulated sugar can work here too.
Shortcrust pastry: A tender, crumbly pastry commonly used for British sweet and savory pies and tarts. For these jam tarts, we’re making a simple sweetened shortcrust from scratch.
Traditional British Jam Tarts Recipe
Prep Time: 25 minutes
Chill Time: 20 minutes
Bake Time: 15–18 minutes
Yield: About 12 jam tarts
Ingredients
For the Shortcrust Pastry
- 1½ cups (180g) all-purpose flour
- ⅓ cup (75g) unsalted butter, cold and cut into small cubes
- 2 tablespoons (25g) caster sugar or granulated sugar
- Pinch of salt
- 3–4 tablespoons (45–60ml) ice-cold water, added as needed
For the Filling
- ⅓–½ cup (about 110–160g) fruit jam, depending on the size of your tarts
Good choices include: raspberry, strawberry, blackcurrant, or a mixture so everyone can choose their favorite.
Brit & Skillet Tip: Keep the butter and water cold when making your pastry. You also may not need all of the water — add it gradually and stop as soon as the dough will hold together.
Step-by-Step Instructions
1. Make the Shortcrust Pastry
In a medium mixing bowl, whisk together the flour, sugar, and salt.
Add the cold, cubed butter. Using your fingertips or a pastry blender, gently rub the butter into the flour until the mixture resembles fine breadcrumbs.
Add the ice-cold water one tablespoon at a time, mixing gently with a fork. Stop adding water as soon as the dough begins to come together. It should hold together when pressed without feeling wet or sticky.
Bring the dough together gently with your hands, then flatten it into a disc. Wrap and refrigerate for at least 20 minutes.
Brit & Skillet Tip: Try not to knead the pastry as you would bread dough. Handle it only as much as necessary to bring it together — this helps keep the finished pastry tender.
2. Roll and Cut the Pastry
Preheat the oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin.
On a lightly floured work surface, roll the chilled pastry to approximately ⅛ inch (3mm) thick.
Using a round pastry cutter approximately 3 inches (7.5cm) across, cut circles from the pastry. Gather and gently re-roll the scraps as needed.
Carefully press each pastry circle into a muffin cup. There’s no need to push the pastry all the way up the sides — jam tarts should remain fairly shallow.
3. Add the Jam and Bake
Spoon approximately 1 teaspoon of jam into each pastry case. Resist the temptation to add more; the jam becomes very hot and bubbly as it bakes and can overflow if the cases are too full.
Bake for 15–18 minutes, or until the pastry is lightly golden around the edges.
Leave the jam tarts in the tin for about 10 minutes, then carefully transfer them to a wire rack to finish cooling.
Brit & Skillet Tip: That glossy jam may look irresistible when the tarts first come out of the oven, but it will be extremely hot. Give the tarts plenty of time to cool before taking that first bite.
Serving Your Jam Tarts
Jam tarts are lovely once they’ve cooled and the filling has had time to set. Serve them just as they are with a cup of tea, or add them to a plate of British bakes for an afternoon treat.
If you’re putting together a little British-style spread, they’d sit very happily alongside Classic British Scones or a slice of Classic Victoria Sponge Cake.
Brit & Skillet Tip: Making several flavours in one batch is an easy way to make a simple plate of jam tarts look especially inviting. Try raspberry, strawberry and blackcurrant — just remember which is which before everyone starts choosing!
How to Store Jam Tarts
Once completely cool, store the jam tarts in an airtight container at room temperature. They’re best enjoyed within 2–3 days, while the pastry still has a nice texture.
If your kitchen is particularly warm, you can refrigerate them, although chilling can make the pastry a little firmer. Let them come back towards room temperature before serving.
Jam Tart Variations
One of the nicest things about jam tarts is how easily you can change the flavour without changing the recipe. Use one favourite jam for the whole batch or divide the pastry cases between several different preserves.
Raspberry: A lovely choice with a little tartness to balance the sweet pastry.
Strawberry: Sweet, familiar and particularly good if you’re making these for children or a mixed crowd.
Blackcurrant: A distinctly British favourite with a deeper, tangier fruit flavour.
You can also use other jams you already have in the cupboard. Just choose a fairly smooth preserve that will sit easily inside the little pastry cases.
Troubleshooting Your Jam Tarts
Why did my pastry shrink?
Pastry can shrink if it becomes too warm or is stretched while being fitted into the tin. Chilling the dough before rolling and gently laying it into the muffin cups rather than pulling it into place can help.
Why did my jam overflow?
There was probably a little too much in the pastry case. Jam expands and bubbles considerably as it heats, which is why about one teaspoon per tart is a good starting point.
Why is my pastry tough?
The dough may have been overworked or had more water added than it needed. Add the water gradually and handle the pastry as little as possible once it comes together.
Can I use ready-made pastry?
Yes. If you want a quicker version, a refrigerated ready-made pie crust can be used instead of making the shortcrust pastry from scratch. Cut it into circles to fit your tin, then continue with the filling and baking instructions.
Brit & Skillet Tip: American muffin tins can vary in shape and depth. You’re aiming for a shallow little pastry case rather than pastry reaching all the way to the top of the muffin cup. If you’re unsure about British and American bakeware sizes, take a look at our British Baking Equipment Guide.
A Little Taste of Britain
There’s something rather lovely about a bake as simple as a jam tart. A handful of everyday ingredients, a jar of your favourite jam, and you’ve got a tray of little treats that feel right at home beside a proper cup of tea.
And once you’ve made shortcrust pastry from scratch, you’ve also got another useful bit of British baking tucked under your belt.
If you enjoyed making these, have a browse through our traditional British recipes for more bakes to bring a little taste of Britain into your American kitchen.
Happy baking!
Brit & Skillet 