Jam Puff Pastry Tarts
Get ready for the easiest dessert ever: Jam Puff Pastry Tarts. Made with just store-bought puff pastry sheets and jam, these are perfect for when you need a quick and easy dessert.
The name of this recipe tells you everything you need to know–Jam Puff Pastry Tarts–and those are pretty much the only two things you need to make these. Store-bought puff pastry is seriously one of the most underrated things at the grocery store. Or at least it feels that way. Usually, just one lonely 4-inch length of freezer shelf is dedicated to the stuff–it’s easy to miss! But there’s so much you can do with it (like these savory Puff Pastry Tomato Tarts!) and it always tastes delish. These jam-filled puff pastry tarts are SO easy! You can make this as a 2-ingredient recipe with just the pastry and jam, but I like to do an egg wash for extra color and a sprinkle of raw sugar for crunch. Let’s make them!
Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky
Jam puff pastry tarts ingredients
- store-bought puff pastry sheets
- jam of choice: I love Bonne Maman’s mixed berry flavor and that’s what I used for these
- egg: for an egg wash on the outside for color and to seal the tarts
- turbinado sugar: for sprinkling on the tarts for a little texture/crunch
- flour: for rolling out the pastry dough on your work surface
As I mentioned above, you really could make these with just the puff pastry and jam. But the little touches level these up just a little and they aren’t hard to do 🙂
How to jam puff pastry tarts
Roll out pastry dough
Use a rolling pin to roll out puff pastry dough to a little larger of a square. You want it to be between 10-11 inches. Then divide the square into 9 squares. I use a ruler to make the squares as even as possible.
Then prick the squares all over with a fork. Don’t skip this step! It’s super important to do this so the pastry won’t puff too much and cause all the jam to spill and the pastries to unfold.
You just don’t want to poke all the way through the pastry, just a light tap with the fork is good.
Add a dollop of jam
Well, add a teaspoon of jam to each pastry square, and no more than that or you will likely have a lot of leakage.
Paint the edges of each square with a little egg wash to create a better seal.
It works best to work in batches of 3–paint 3 squares with egg wash, add jam to those 3, then twist and wrap
Wrap up the pastries
Fold all the corners together to meet in the center of the square and twist
The next two steps are optional but they really are the perfect finishing touch to level up this super simple dessert recipe.
Brush the tarts all over with the egg wash, then sprinkle with turbinado sugar. The egg wash gives the tarts a beautiful golden brown color and the sugar give a lovely crunch/texture and sparkle.
Bake at 425F for 15-20 minutes, until golden brown. The jam will be very hot when these come out of the oven so allow them to cool for 30 minutes before you enjoy!
No matter how good you fold up your tarts and twist them, you still might have a one or two that pop open. It’s ok! It’s easy to fix–as soon as you take the tarts out of the oven, just use a fork to gently push the corner bak into the jam. It should be pliable enough to push back in!
Why you’ll love these puff pastry tarts
Not only is this recipe so easy it’s practically not even a recipe! These tarts are lovely with a cup of coffee or tea to just enjoy at home for fun. They are also great as a last-minute dessert for any sort of gathering.
More easy dessert recipes
Jam Puff Pastry Tarts
These jam-filled puff pastry tarts are one of the easiest desserts you can make. But do follow the instructions carefully–its very important to prick the pastry dough to avoid over-puffing and stick to 1 tsp of jam per tart to prevent jam spillage.
- Prep Time: 15
- Thaw time: 15
- Cook Time: 15
- Total Time: 45 minutes
- Yield: 18 tarts 1x
- Category: dessert
- Diet: Vegetarian
Ingredients
- 2 sheets store-bought puff pastry, thawed in the fridge, then 15 minutes room temp just before making these
- 1/2 cup jam, I used this
- 1 egg, beaten
- raw sugar/turbinado sugar
- flour for dusting on work surface
Instructions
- Preheat oven to 425F.
- Use a rolling pin to roll puff pastry sheets a little thinner/larger, to about 10 x 10 inches (a little closer to 11 inches is fine too!)
- Cut each puff pastry square into 9 squares, use a ruler to measure if it helps you.
- Prick each pastry square all over with a fork. Don’t push so hard that you go all the way through the dough, just a light prick will do.
- It’s best to work in 3’s when filling and assembling the tart so the egg wash doesn’t dry. Place 1 tsp jam in the middle of 3 squares, brush all edges of those 3 squares with egg wash. Fold all corners to the center, gather/pinch them together and twist to create a seal. Repeat with remaining squares until all are filled with jam and folded up.
- Brush the outsides of the tarts with remaining egg wash and sprinkle each with a little turbinado sugar.
- Bake for 15-20 minutes, until golden. If any tarts popped open, you can usually use a fork to poke the corner back into the jam while they are still hot and it should stick.
- Allow to cool for at least 30 minutes before eating, the jam will be super hot right out of the oven!
Notes
Pastry – make sure pastry is fully thawed in the refrigerator, then allow it to thaw for about 15 minutes at room temp before assembling
So easy & delicious; a great desert to have for lunches, early snacking, a breakfast side, etc.
Thank you for this delicious dessert idea.
Hi Dorothy! I’m so happy you enjoyed these. You are right! They are perfect for many occasions 🙂
These are so easy and so tasty!
Can you make these in advance?
Hello, I wouldn’t bake them any earlier than the night before you plan to serve.
Hi Becky, it’s Carl, 425° is way too high for cooking these, my first batch all opened up and jelly poured everywhere, second batch. I lowered the temperature to 350° and they came out perfect, maybe it’s my oven, I don’t know, Thanks
Hi Carl, Thank you for taking the time to comment! I’m sorry your first batch didn’t work out. I tested this recipe several times at that temp and I only had that issue when I didn’t prick the puff pastry with a fork before baking. I’m glad your second batch worked out though!
Can these be assembled, then frozen, then when ready pop them out of the freezer egg wash them and put them on a cookie sheet and bake?
These are so quick and taste pretty great! Definitely eat them the same day if you can and we ate them when they were pretty warm still. Paired them with hazelnut spread and that only made them better haha.
Oooh hazelnut spread is a great idea!
I surprised my partner with these for breakfast this morning and she loved them! They were also so easy and pretty quick to make. Thank you for this great recipe!
So glad you guys loved them! Thanks for the review, Alyssa. 🙂
Rolling it out to 10 x 10 made too much dough. 3″ x 3″ squares = 9 x 9.
I had to throw out the extra inch of dough.