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jam tarts
Wandile

Jam Tarts

These easy jam tarts are made with a buttery dough, fruit jam filling, and a grated coconut topping. They are simple to prepare with everyday ingredients and bake into crisp, tender bars that are perfect for tea time, lunchboxes, or sharing with family and friends.
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Prep Time 30 minutes
Cook Time 20 minutes
freezer 1 hour
Servings: 12 pieces
Course: Breakfast
Ingredients Equipment Method

Ingredients
  

  • 250 g butter or baking margarine softened
  • ½ cup granulated sugar
  • Zest of 1 orange
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 80 g desiccated coconut
  • 5 tablespoons fruit jam strawberry, apricot, raspberry, or your favourite flavour

Equipment

  • Medium baking tray
  • Large mixing bowl
  • Measuring cups and spoons
  • Grater
  • Spatula or wooden spoon
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F) and lightly grease a medium baking tray.
  2. In a large mixing bowl, cream the butter and sugar until well combined. Add the orange zest, eggs, and vanilla extract, then mix until smooth.
  3. Add the flour, baking powder, baking soda, cinnamon, and nutmeg. Mix until a soft dough forms, then stir in the coconut until evenly distributed throughout the dough.
  4. Divide the dough into two equal portions. Press one portion evenly into the prepared baking tray to form the base. Place the remaining portion in the freezer for about 20 to 30 minutes, or until firm enough to grate.
  5. Spread the fruit jam evenly over the dough base, leaving a small border around the edges to help prevent the jam from bubbling over during baking.
  6. Remove the chilled dough from the freezer and grate it evenly over the jam layer.
  7. Bake for 25 to 30 minutes, or until the top is lightly golden and the edges are set.
  8. Allow the jam tart to cool completely in the baking tray before slicing into squares. This gives the jam time to set and makes cutting much easier.
    9. A thicker jam works best and is less likely to overflow.
    Don't skip freezing half of the dough.
    It makes grating much easier and creates the classic crumbly topping.
    Let the tart cool completely before cutting for neat slices.
    Store leftovers in an airtight container at room temperature for up to 4 days.