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Jam Puff Pastry Tarts Recipe

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★★★★★

4.6 from 146 reviews

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.

Ingredients

Scale

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

Find it online: https://tastybella.com/jam-puff-pastry-tarts-recipe/