Jam Tarts: A British Tea Time Treat

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British Jam Tart Recipe

We really love going to the movies. Well, all of us except my husband…but that is another story. I took the kids to see Paddington a few weeks ago. It was a cute movie about the unintentionally mischievous bear of the famous children’s books. We all enjoyed it. Out of the gate the whole movie had me thinking about my grandmother, who I call Neena.  She was brought to my mind by the common love she shares with Paddington Bear. They both adore Orange Marmalade. While Paddington likes to store his in his hat for a rainy day, Neena prefers hers on toast with tea or in a scrumptious jam tart.

Sitting in the dark theater I was brought back to the days when we visited my Neena and all the special memories that spiral around in my head. I told you about tea time earlier this week. Time with her was always so joyful for me. She was never in a hurry, preoccupied or too busy. While Neena is not a big cook on almost every visit she would slide me beside her in her teeny little kitchen and together we would make a favorite English treat.  Jam tarts. Incredibly simply and simply delightful. I can remember rummaging through Neena’s frig to get out all the different jam and jelly jars she had. We would scrape out all the little tidbits in each jar for a vast array of jam tart flavors. There is no bad jam choice. BUT…the favorite is Orange Marmalade. I had to teach my children this classic family tradition. They were not as smitten as I. Maybe because I lack the alluring British accent. Surely they will come around eventually. Oh, how I wish I could make these with my Neena again. She lives states away now with my dear aunt. Unable to take care of herself anymore. Dementia has taken her memories, but thankfully not mine. Maybe this will give her a spark.

The key to the whole things is the baking trays. They are tart trays. Not to be confused with mini muffin trays or even some “tart” trays I have seen that have a deeper cup. The shallowness of Neena’s trays make for just the right ratio of crust to jam. They can get too sweet quick (if that’s even possible to a sweet tooth).  Here is the run down:

1. The tart pan is most important. I use store bought pie dough. You can be fancy and make your own, but we never do. I prefer the flat fold out kind, but the store was out so in the shell has to do. Any flavor of jam/jelly you prefer. We use multiple flavors to please a crowd.

2. Roll the dough out on a floured surface until thin.

3. Use a cup or round cookie cutter slightly larger than the tart. Press cut outs into tart pan.

4. Prebake shells at 350 degrees for 5-7 minutes. Or “bung them in the oven” as my Neena would say.

5. Mix jam with a little bit of water. You want to thin it down and make it less concentrated. It will firm up when baked. Place a tablespoon of jam into prebaked tart shells.

6. Return to oven for another 5-7 minutes. You want the jam to be set and bubbly. Allow to cool and enjoy. Preferably with tea.