
Strawberry & Rhubarb Jam Tarts
Try this delicious strawberry & rhubarb jam tarts recipe for a sweet and tasty dessert anytime. Made with Jus-Rol shortcrust pastry sheets.
Quick Stats
Easy
12 Tarts
20 minutes bake time
Strawberry & Rhubarb Jam Tarts
Try this delicious strawberry & rhubarb jam tarts recipe for a sweet and tasty dessert anytime. Made with Jus-Rol shortcrust pastry sheets.
Ingredients
- 1 x 320g ready-rolled sheet Jus-Rol Shortcrust Pastry
- A little flour
- 200g rhubarb, diced
- 200g strawberry jam
- Clotted cream, to serve (optional)
Equipment required
- 12 hole jam tart tin mould
- Fluted cookie cutters
- Rolling Pin
- Saucepan
Techniques Used
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How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
- For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
Method
- Unroll the pastry and use an 8-10cm fluted cutter to cut out 12 circles – re-roll the trimmings if you need to. Press into the holes of a fairy cake tin, then chill in the fridge.
- Put the rhubarb and jam in a pan, cover and cook over a very low heat, stirring occasionally until the rhubarb has begun to soften and let out water. Take off the lid and cook on a higher heat, stirring constantly, until the rhubarb has softened and the mix is back to a jammy consistency. Preheat the oven to 190°C (170°C fan oven) Gas Mark 5.
- Spoon a little jam into each tart, then bake for 20 minutes until golden brown. Leave to cool completely before enjoying with a little clotted cream on top, if you like.