Strawberry Jam Tarts
The jam packs a delicious sweet and summery taste.
Summer fruits are always delicious to use when in season but sometimes the flavour of the fruit can taste just as delicious in any form.
I find that the simple flavour of a strawberry or raspberry conjures up a warm sunny day. This jam tart recipe has strawberries as the star, but instead of using fresh berries they have strawberry jam as the ingredient.
The jam packs a delicious sweet and summery taste, and is really easy to use. If you use your own homemade summer strawberry jam then that is even better.
- 175g plain flour
- 75g unsalted butter
- 25g caster sugar
- 1 egg yolk
- 1 tsp. vanilla extract for the filling
- 2 large eggs
- 150g cream cheese
- 75g caster sugar
- 175g strawberry jam
- 50g ground almonds
- 30g flaked almonds
Make the pastry by placing all of the ingredients in a food processor and pulsing it until it reaches the consistency of breadcrumbs.
Then add up to 3 tablespoons of cold water a little at a time until the dough comes together into a ball.
Remove and knead slightly on a floured surface, then roll out to a thickness of half a centimetre.
I like to make these tarts as individual tarts, however, if you do not have individual tart rings you can use a 12” loose-bottomed fluted tart ring.
Roll out the pastry and line four 5” tart rings. Prick the pastry with a fork, and pop into the fridge to firm up.
Then place the pastry into a preheated oven at 200oC for around 15 minutes until golden brown.
Now reduce the temperature of the oven to 180oC.
Once the tarts are cooled, spread the base of each one with the strawberry jam.
Whisk the egg yolks with the sugar, ground almonds and cream cheese using an electric hand whisk.
In a separate bowl, whisk the egg whites until stiff peak stage.
Add the wet mixture into the egg white mixture one spoon at a time, folding each spoon in completely before adding the next.
Divide this evenly between the four strawberry tart bases and sprinkle over the flaked almonds.
Place the tarts on a sheet pan, and pop them back into the oven to bake for 20 minutes.
The tarts will have risen slightly and will be a light golden brown.
Allow to cool before serving with vanilla ice cream.
