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
Units
Scale
- 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
Find it online: https://www.figjar.com/jam-puff-pastry-tarts/