After weeks of avoiding the oven, I finally baked again—and it felt so good. These Quick and Easy Jam Tarts with Homemade Mixed Fruit Preserve came together on a quiet, rainy afternoon and reminded me why I love baking in the first place.
The weather has finally started to cool down a little, thanks to a few much-needed spells of rain. The mornings are gentler, and even though the humidity still lingers, it’s no longer unbearable to be in the kitchen. I’ve missed baking, but honestly, it’s been too warm to even think about turning on the oven. Until this week.
While clearing out the fridge (a productive side effect of a rainy morning), I discovered a forgotten sheet of puff pastry in the fridge. Right next to it? A jar of my homemade mixed fruit preserve—a sweet, sticky blend of berries and stone fruit I cooked up last month. It was one of those moments where two ingredients quietly suggest their destiny, and all you have to do is listen.
Enter: these quick and easy jam tarts.
A Simple, Sweet Bake
This is the kind of recipe that requires almost no effort but delivers a warm, nostalgic hug in every bite. Buttery, flaky pastry + fruity jam = an unbeatable combination. I used my homemade preserve (the recipe’s right here, if you’d like to try it), but feel free to use any jam you love or already have on hand. Store-bought works perfectly too.
They’re great with tea, lovely as a quick dessert, and ideal for sneaky snacking straight from the kitchen counter.
☕ Serving & Storage
These little tarts are perfect just as they are, maybe with a dusting of icing sugar if you’re feeling fancy. They keep well in an airtight container at room temperature for a couple of days, though they rarely last that long around here. Reheat in a low oven to revive the pastry if needed.
This was such a gentle way to return to baking—a quiet recipe that doesn’t ask much, but gives a lot. If you’ve been on a baking break like me, this is a great one to ease back in with.
Let me know in the comments if you try them—and don’t forget to check out the easy mixed fruit preserve recipe if you want to make your own jammy filling from scratch.
Happy baking!
Continue reading for the full, printable recipe and video for my Quick & Easy Jam Tarts.
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Sunita's World- Life and food
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Recipe developer🍲,transplant survivor 2024💪🏼, green fingers🌿Award-winning blogger, ft @guardian @thetelegraph
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Recipe card-
Quick & Easy Jam Tarts
Ingredients
- 1 sheet of ready-rolled puff pastry
- ¾ C mixed fruit preserve or jam of choice ( slightly chunky tastes better).
- 1 egg, beaten
- Icing sugar for dusting (optional)
Instructions
- Remove the puff pastry sheet from the fridge and leave on the counter for a few minutes.
- Carefully, unroll on a lined baking tray. ( ( divided the sheet into 2 and used two small ones, to fit in my fridge).
- Cut the pastry sheet into 24 portions.
- With a small round cookie cutter, press in the centre of each piece, but make sure not to do it all the way down.
- Prick all over the pressed centre with a fork).
- Add teaspoonfuls of the preserve or jam in the centre. Do not add too much, as they will spread.
- Brush the sides of the pastry with the beaten egg,
- Refrigerate the tray or trays for about 20 minutes.
- Pre heat the oven at 200 deg C.
- Place the tray in the centre of the pre heated oven and bake for 12-15 minutes or until the pastry is puffed and golden and the jam is bubbling. As I made them in two trays, I baked one tray at a time.
- Cool slightly before serving – the jam will be very hot when it comes out of the oven.
- If you prefer, dust a little icing sugar on top before serving.
- Store leftovers in an airtight container for two days. You can reheat in a low oven to revive the pastry if needed.
Video
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Until next time,
Sunita
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