Jam Puff Pastry Tarts Recipe

Introduction

These Jam Puff Pastry Tarts are a delightful treat that combines flaky, buttery pastry with sweet, fruity jam. Perfect for a quick dessert or an elegant snack, they’re easy to prepare with store-bought puff pastry and come together in just minutes.

Ingredients

• 2 sheets store-bought puff pastry, thawed in the fridge and then brought to room temperature for 15 minutes
• 1/2 cup jam (your favorite flavor)
• 1 egg, beaten
• Raw sugar or turbinado sugar, for sprinkling
• Flour, for dusting the work surface

Instructions

1. Step 1: Preheat your oven to 425°F (220°C).
2. Step 2: Lightly dust a work surface with flour. Using a rolling pin, roll each puff pastry sheet slightly thinner and larger until approximately 10 x 10 inches (11 inches is fine).
3. Step 3: Cut each sheet into 9 equal squares. A ruler can help to measure even squares.
4. Step 4: Prick each pastry square all over lightly with a fork, being careful not to pierce through the pastry.
5. Step 5: Work in groups of three squares to prevent the egg wash from drying. Place 1 teaspoon of jam in the center of each square.
6. Step 6: Brush the edges of the three squares with beaten egg. Fold each corner toward the center, pinch them together, and gently twist to seal.
7. Step 7: Repeat the filling and folding process with the remaining squares until all are assembled.
8. Step 8: Brush the outside of the tarts with any remaining egg wash and sprinkle with raw or turbinado sugar for added texture and sweetness.
9. Step 9: Bake the tarts for 15–20 minutes, or until golden brown. If any tarts open during baking, use a fork to gently press the corners back together while still warm.
10. Step 10: Let the tarts cool for at least 30 minutes before serving to avoid burning on the hot jam.

Tips & Variations

• Use your favorite jam flavor or experiment with mixed fruit preserves for different taste experiences.
• For added texture, sprinkle a few chopped nuts on top before baking.
• If you prefer a less sweet tart, choose a tart jam like raspberry or blackcurrant.
• Make sure the puff pastry is well chilled before rolling for best flakiness.

Storage

Store leftover tarts in an airtight container at room temperature for up to 2 days. To keep them crisp longer, freeze in a single layer and transfer to a freezer bag after firm; reheat in a 350°F oven for 5-7 minutes until warmed through and crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade puff pastry for this recipe?

Yes, homemade puff pastry works wonderfully, though it may require more time and effort to prepare. The homemade version will add a lovely buttery flavor to your tarts.

What can I do if the jam leaks out during baking?

Lightly prick the pastry with a fork to prevent bubbling but avoid piercing through. Also, don’t overfill the tarts and make sure to seal the edges well. If leakage happens, gently press the corners back together while the tarts are warm.

Jam Puff Pastry Tarts Recipe

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These Jam Puff Pastry Tarts are simple, elegant pastries made with flaky store-bought puff pastry filled with your favorite jam. Lightly brushed with egg wash and sprinkled with turbinado sugar, they bake up golden and crisp with a sweet, fruity center. Perfect for breakfast, tea time, or a delightful snack.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 40-45 minutes
• Yield: 18 tarts 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Puff Pastry

• 2 sheets store-bought puff pastry, thawed in the fridge, then at room temperature for 15 minutes before use

Filling & Topping

• 1/2 cup jam (any flavor you prefer)
• 1 egg, beaten (for egg wash)
• Turbinado sugar or raw sugar, for sprinkling
• Flour, for dusting the work surface

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough for the puff pastry to rise beautifully and get golden.
2. Roll Puff Pastry: Lightly dust your work surface with flour and roll out each puff pastry sheet to about 10 x 10 inches, or slightly larger, to make the squares a bit bigger and thinner.
3. Cut Squares: Cut each sheet into 9 equal squares (approximately 3 x 3 inches each). Using a ruler can help with precision for even sizes.
4. Prick the Pastry: Gently prick each pastry square all over with a fork; do not pierce through to the other side, just enough to let steam escape during baking.
5. Fill and Fold Tarts: Work in batches of three squares to keep the egg wash from drying. Place 1 teaspoon of jam in the center of each square. Brush the edges of these three squares generously with beaten egg. Fold each corner towards the center, pinching and twisting slightly to seal the jam inside.
6. Brush and Sugar: Brush the outside of each tart with remaining egg wash. Sprinkle turbinado or raw sugar on top for a sweet crunch and beautiful sparkle.
7. Bake: Bake the tarts on a baking sheet for 15-20 minutes or until golden brown and puffed. If any tart edges open during baking, carefully press them back while warm using a fork, and they will stick back together.
8. Cool: Let the tarts cool on a wire rack for at least 30 minutes before eating, allowing the jam to set and preventing burns from hot filling.

Notes

• Make sure to thaw puff pastry properly: refrigerate overnight then bring to room temperature so it is pliable but cold.
• You can use any jam variety; raspberry, strawberry, apricot, or mixed berry work well.
• Pinching and twisting the corners well helps prevent jam leakage during baking.
• Sprinkling turbinado sugar adds an appealing texture and sweetness; regular granulated sugar can be used but not as crunchy.
• Cool completely before storing; these tarts can be kept airtight at room temperature for up to 2 days, or frozen before baking for convenience.

Keywords: jam tarts, puff pastry, easy dessert, baked pastries, fruit jam pastries, homemade tarts, simple sweets