Jam tarts. A real local Newfoundland favourite, especially using local berry jams. You can use any jam you like in these gorgeous little mini tarts.
Often, I post recipes at reader request, even though the constituent parts of a recipe have been previously posted.
However, for the sake of search-ability and convenience, I am adding this as a stand alone recipe so that it is easier to find.
This post was actually promoted, like the just published Bakeapple Jam recipe, on social media feedback.
When I posted the photo below on our Facebook Page, as a demonstration of one way to use Shortcrust pastry, it got an immediate reaction. Folks started messaging me for the complete tarts recipe.
So I thought, why not put it all in one place. Here, I’ve brought together the pastry recipe with baking tart shells instruction, plus links to local berry jam recipes.
A little cream tops them off.
Traditionally, these tarts have often been topped by a little dollop of thick cream. The canned cream of choice for decades in Newfoundland has been Fussell’s. It is practically iconic here.
However, a few years back, I discovered an incredible substitute for it, in a method for making Homemade Clotted Cream. That thick cream is even better than the canned stuff in my humble opinion.
I am using the shortcrust pastry in this recipe, which is quite similar to a lot of tart pastries I have sampled in different parts of rural Newfoundland.
Some old pastry recipes are similar but sometimes call for milk and no egg yolks to bind the pastry dough together.
I find this makes the pastry a little more cake-y and soft, which is not ideal for mini tarts. I think this one is much more suited to purpose.
So here it all is in one place. I have included instructions for making the tart shells in the recipe.
I have included links to the clotted cream and the individual jam recipes in the notes on the printable recipe.
If you’d like to see more traditionally inspired recipes from our province, please check out this collection on some of our Most Popular Newfoundland recipes.
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Jam tarts. A real Newfoundland favourite, especially using local berry jams. You can use any jam you like in these gorgeous little mini tarts.
For the pastry
- 2 1/3 cups all purpose flour
- 3/4 cup + 2 tbsp cold butter (salted)
- 1/3 cup + 1 tsp icing sugar (powdered sugar)
- 2 egg yolks
- 2 tbsp cold water
- (metric measurements in notes)
You will also need
- 3/4 cup jam (approximately)
- 1/2 cup thick cream
- This recipe can be made using a traditional pastry cutter to cut the butter through the flour and then just add the egg and water and bring it together into a soft dough.
- In the food processor method, just cut the cold butter into cubes and add to the flour in the food processor.
- Pulse process together until the butter is fully incorporated and the mix has a wet sand look.
- Add the egg yolks and cold water, then pulse process again until a soft dough forms.
- Divide the dough into 2 balls, flatten into rounds, and wrap in plastic wrap.
- Let the dough rest in the fridge for at least a half hour before using it.
- !To make the tart shells (see note for info on number of tart shells)
- Once the pastry is chilled as indicated, roll out to about 1/4 of an inch thickness.
- Using a 3 1/2 inch round cookie cutter, cut out circles of dough and place them in a 24 count mini tart pan.
- Carefully tuck the pastry all the way to the bottom of the pan, ensuring it gets into the corners.
- Chill the pan again for 15 minute
- Preheat oven to 375 degrees F.
- Put the chilled tart shells into the preheated oven and bake for about 15 minutes until they are a light golden brown at the edges.
- Carefully remove them from the pan and cool the baked tart shells on a wire rack.
- When cool fill with a teaspoon or so of your favourite jam (or jams) and top with a dollop of cream if you like.
Links for the jam recipes:
( the lime can be omitted if you prefer)
- This recipe makes 2 rounds of dough, sufficient for about 24 mini tarts or 2 pie shells. You can always use half and freeze the other round to use later.
- Nutrition is calculated based upon 24 tart shells.
- I converted this recipe from British measurements to North American measures a long time ago. If you prefer to bake by weight, here are the original measurements:
350 grams plain flour
200 grams cold butter (salted)
50 grams icing sugar (powdered sugar)
2 egg yolks
2 tbsp cold water
Amount Per Serving Calories 88Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 21mgSodium 25mgCarbohydrates 10gFiber 0gSugar 4gProtein 1g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Sunday 4th of October 2020
These tart shell are the BEST I have ever made.. they are so nice and flaky. Thank you for this delicious recipe. It will definitely be a keeper.
Sunday 5th of July 2020
When do you add the icing sugar? I am inthe middle of making these and your instructions do not mention this ingredient.
Sunday 5th of July 2020
I’m wondering about the icing sugar as well.
Thursday 9th of April 2020
Hi, it says in your recipe ingredients list 1/3 c of icing sugar but in the instructions it’s not included?? I made your recipe and added it to the flour mixture lol
Saturday 21st of March 2020
I was just going to make your crust and I noticed that in the ingredients you have icing sugar but in the instructions there is no mention of it and I am assuming it is mixed with the flour before added to butter but not sure... I just wanted to bring this to your attention...