Jam Puff Pastry Tarts Recipe

Introduction

These Jam Puff Pastry Tarts are a delightful treat featuring flaky, golden pastry filled with sweet, fruity jam. They’re simple to make using store-bought puff pastry and perfect for breakfast, tea time, or a quick dessert.

Ingredients

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

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). Lightly flour your work surface.
2. Step 2: Roll out each puff pastry sheet slightly thinner and larger to about 10 x 10 inches (11 inches is fine too).
3. Step 3: Cut each sheet into 9 equal squares. Use a ruler to help measure evenly if needed.
4. Step 4: Prick each pastry square lightly all over with a fork. Be gentle to avoid piercing through the dough.
5. Step 5: Work in groups of three squares. Place 1 teaspoon of jam in the center of each square, then brush the edges with beaten egg.
6. Step 6: Fold each corner of the square toward the center, pinch and twist to seal. Repeat until all squares are filled and shaped.
7. Step 7: Brush the outside of each tart with the remaining egg wash and sprinkle lightly with raw or turbinado sugar.
8. Step 8: Bake on a parchment-lined baking sheet for 15–20 minutes, or until golden brown and puffed up.
9. Step 9: If any tarts open during baking, gently press the corners back toward the center while still warm. Let cool for at least 30 minutes before serving, as the jam will be very hot.

Tips & Variations

• Use your favorite jam flavor, such as raspberry, apricot, or strawberry, to customize the tarts.
• For added texture, sprinkle chopped nuts inside the jam before folding.
• If you don’t have turbinado sugar, regular granulated sugar works well for sprinkling on top.
• Ensure your puff pastry is not too warm when working with it to prevent it from becoming sticky.

Storage

Store leftover tarts in an airtight container at room temperature for up to 2 days. To keep them crisp longer, store in the fridge and reheat briefly in a toaster oven or regular oven at 350°F until warm and crisp.

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 beautifully and will give the tarts a light, flaky texture. Just be sure it’s well chilled before rolling and cutting.

How do I prevent the jam from leaking during baking?

Lightly prick the puff pastry and brush all edges thoroughly with egg wash before folding and sealing. Pinch the corners tightly to create a good seal and work in small batches to avoid the egg wash drying out before sealing.

Jam Puff Pastry Tarts Recipe

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Jam Puff Pastry Tarts are delightful, flaky treats made with store-bought puff pastry filled with your favorite jam. These easy-to-make tarts feature a golden, crisp exterior with a sweet, gooey center, perfect for breakfast, dessert, or a snack.

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

Ingredients

Scale 1x2x3x

Pastry

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

Filling and Topping

• 1/2 cup jam (flavor of your choice)
• 1 egg, beaten (for egg wash)
• Raw sugar or turbinado sugar, for sprinkling

Instructions

1. Preheat Oven: Preheat the oven to 425°F (220°C) to ensure it’s hot enough for the puff pastry to puff up beautifully and bake evenly.
2. Prepare Pastry Sheets: Lightly dust your work surface with flour. Roll each thawed puff pastry sheet with a rolling pin to make it slightly thinner and larger, aiming for about 10 x 10 inches, or up to 11 inches.
3. Cut Pastry Squares: Using a ruler if needed, cut each pastry sheet into 9 equal squares, resulting in 18 squares total.
4. Prick Pastry Squares: Gently prick the surface of each square all over with a fork. Be careful not to pierce all the way through—just a light prick will prevent excessive puffing while baking.
5. Fill and Seal Tarts: Work in batches of three squares to prevent the egg wash from drying. Place 1 teaspoon of jam in the center of each of three squares. Brush the edges of the squares with beaten egg wash, then fold all four corners toward the center over the jam. Pinch and twist the corners to seal the tarts securely.
6. Finish and Sprinkle: Brush the outside of each sealed tart with remaining egg wash to promote golden color. Sprinkle a little raw/turbinado sugar on top for crunch and sweetness.
7. Bake: Arrange the tarts on a baking sheet and bake for 15-20 minutes, until they are golden brown and puffed up.
8. Fix Any Seams: If any tarts open during baking, while still hot, gently press the edges back together with a fork so the jam sticks inside.
9. Cool Before Serving: Let tarts cool for at least 30 minutes to avoid burning yourself on hot jam. Enjoy once they reach a safe temperature!

Notes

• Use a ruler for even and uniform pastry squares for better presentation and consistent baking.
• Working in small batches helps keep the egg wash from drying out, ensuring a better seal on your tarts.
• Be sure not to overfill the tarts or the jam may leak during baking.
• If you don’t have raw or turbinado sugar, granulated sugar can be used but it won’t provide the same crunch.
• Letting the tarts cool fully allows the jam to set, making them easier to handle and enhancing flavor.

Keywords: jam, puff pastry, tarts, dessert, easy baking, sweet pastries