Coles Jam Tarts: A Simple Buttery Pastry Recipe

Coles jam tarts are small British-style pastries made with crisp, buttery shortcrust pastry and a spoonful of jam baked in the centre. This straightforward version uses pantry ingredients, keeps the pastry tender rather than tough, and lets you choose your favourite jam for a simple afternoon treat.

Ingredients

1 ½ cups (190 g) all-purpose flour, plus a little extra for rolling
¼ cup (30 g) powdered sugar
½ cup (113 g) cold unsalted butter, cut into small cubes
1 large egg yolk
2–3 tablespoons (30–45 ml) cold water
½ cup (160 g) jam, such as strawberry, raspberry, apricot, or blackcurrant
Pinch of fine salt, about ⅛ teaspoon (0.5 g)

Instructions

Make the pastry. Whisk the flour, powdered sugar, and salt in a mixing bowl. Add the cold butter and rub it into the dry ingredients with your fingertips, or pulse briefly in a food processor, until the mixture looks like coarse crumbs with a few pea-size pieces remaining.
Bring the dough together. Add the egg yolk and 2 tablespoons (30 ml) cold water. Stir with a fork, then gently press the mixture together. Add the last tablespoon of water a teaspoon at a time only if dry crumbs remain. Stop as soon as the dough holds together; kneading makes pastry tough.
Chill the dough. Shape it into a flat disc, wrap it, and refrigerate for 30 minutes. This firms the butter and makes the pastry easier to roll without sticking or shrinking as much in the oven.
Prepare the tin and oven. Heat the oven to 375°F (190°C). Lightly grease a 12-cup muffin or shallow tart tin. If using a muffin tin, the tarts will have deeper sides; a shallow tart tin gives a more traditional, flatter shape.
Cut and shape the shells. Lightly flour the work surface and roll the chilled dough to about ⅛ inch (3 mm) thick. Cut 12 rounds about 3 inches (7.5 cm) across, rerolling scraps gently as needed. Fit each round into a cup, pressing it into the base and sides without stretching. Prick each base once with a fork.
Fill carefully. Spoon about 2 teaspoons (10–12 g) of jam into each pastry shell. Leave a little space below the rim because jam bubbles as it heats. Avoid overfilling, which can spill onto the tin and make the tarts difficult to release.
Bake. Bake for 15–18 minutes, until the pastry edges are lightly golden and the jam is bubbling. Start checking at 15 minutes; ovens and tins vary, and the jam can scorch if left too long. The filling is hot, so do not taste it straight from the oven.
Cool before serving. Leave the tarts in the tin for 10 minutes so the jam can settle and the pastry can firm up. Loosen the edges gently with a small knife, transfer to a rack, and cool until the filling is no longer dangerously hot. The recipe’s active preparation is about 25 minutes; chilling takes 30 minutes, baking 15–18 minutes, and cooling 10 minutes.

Tips

Keep the butter cold. Warm butter can make the dough greasy and difficult to handle. If the pastry softens while rolling, place it back in the refrigerator for 10 minutes before continuing.
Adjust the water slowly. Flour absorbs moisture differently, so the dough may need slightly more or less than the listed amount. Add water a teaspoon at a time; it should hold together when pressed but should not feel sticky.
Choose a thick jam. A set-style jam is less likely to run over the edges than a loose preserve. If yours is runny, use a little less per tart. Seedless jam gives a smooth centre, while berry preserves add seeds and a more textured filling.
Mind the tin. Greasing helps the shells release, but do not fill them to the brim. If jam does spill, soak the cooled tin in warm water rather than scraping it aggressively and damaging the surface.

Serving Suggestions

Serve the tarts at room temperature with tea or coffee, either on their own or with lightly whipped cream. They also make an easy addition to a mixed dessert plate with fresh berries or sliced fruit. For a neat presentation, dust only the pastry edges with a little powdered sugar after the tarts have cooled; sugar sprinkled over the jam can disappear into its sticky surface.

These small pastries suit afternoon tea, lunch boxes, bake sales, or a simple dessert after a meal. If serving a group, offer two or three jam flavours and label them, especially if you use a tart filling such as blackcurrant alongside sweeter strawberry or apricot.

Variations

Use any thick jam or fruit preserve you enjoy. Raspberry and strawberry are familiar choices; apricot gives a milder, fragrant centre, while blackcurrant or marmalade makes a sharper, less-sweet tart. Lemon curd can be used in place of jam, but it may brown more quickly, so begin checking a few minutes early.

For a slightly richer pastry, replace the egg yolk and water with 2 tablespoons (30 ml) cold cream, adding it gradually until the dough comes together. The result is more tender and less crisp. For a dairy-free version, use a firm, plant-based baking butter and check that it is suitable for pastry; the flavor and browning may differ. You can also add ¼ teaspoon (1 ml) vanilla extract to the dough, though it is optional and not needed for the pastry to work.

Storage and Reheating

Let the tarts cool completely, then store them in an airtight container. Because the filling is fruit jam and the pastry is fully baked, they are best kept at cool room temperature for up to 2 days, away from direct sunlight and heat. For longer storage, refrigerate them for up to 4 days; allow them to come to room temperature before serving for a crisper pastry. Refrigerate within 2 hours if the room is warm or the tarts are being held with other perishable foods.

To refresh refrigerated tarts, warm them on a baking sheet at 300°F (150°C) for 5–7 minutes, then cool briefly before eating. A microwave is possible, but it softens the pastry and can make the jam dangerously hot. Freeze fully cooled tarts in a sealed freezer-safe container for up to 2 months, separating layers with parchment. Thaw in the refrigerator or at room temperature, then warm in the oven if desired. Do not freeze them while still warm, as trapped steam can make the pastry soggy.

Frequently Asked Questions

Can I use ready-made pastry?
Yes. Use about 250 g (9 oz) ready-made shortcrust pastry, thawed if frozen, and roll it to roughly ⅛ inch (3 mm) thick if needed. Follow the same shaping and filling directions; baking time may vary slightly, so look for lightly golden edges.

Why did my pastry shrink?
It may have been stretched when fitted into the tin, or the dough may not have had enough time to chill. Ease the pastry into each cup rather than pulling it, and chill the cut shells for 10 minutes before filling if the dough has become warm.

Why did the jam bubble over?
The wells were probably overfilled, or the jam was too loose. Keep the filling below the rim and use a thick jam. A small amount of bubbling is normal, but excessive overflow can burn on the tin.

Do I need to blind-bake the pastry?
No. These small, shallow shells bake through alongside the jam in the time given. Blind-baking is unnecessary and could overcook the pastry before the filling is ready.

Can I make the dough ahead?
Yes. Wrap the dough well and refrigerate it for up to 2 days. Let it sit at room temperature for a few minutes if it is too firm to roll. You can also freeze the wrapped dough for up to 2 months and thaw it overnight in the refrigerator.

Can I make these without an egg?
For an egg-free dough, omit the yolk and begin with 3 tablespoons (45 ml) cold water, adding only enough to bring the dough together. The pastry may be a little less rich and more delicate, so handle it gently and chill it well before rolling.

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