Twisted Fruity Jam Tarts

Who loves the idea of eating jam tarts for breakfast? I certainly do. My Twisted Fruity Jam Tarts are a fun way to start the day.

FF Twisted Fruity Jam Tarts
Twisted Fruity Jam Tarts delicious for breakfast.

Inspired yesterday by a conversation on Twitter and with a spare packet of ready rolled, all butter pastry in the fridge, I challenged myself to come up with a twist on the regular jam tart.

The result were these Twisted Fruity Jam Tarts, that taste rather like a Danish pastry. Incredibly easy to make, the golden pastry hides an apricot half and strawberry jam. A final sprinkling of demerara sugar over the egg washed pastry, a quick bake and the result is a delicious, fruity, flaky pastry delight!

FF Twisted Fruity Jam Tarts
Twisted Fruity Jam Tarts so easy to make and easier to eat ūüėČ

Having never tried to bake something like this before, I was unsure how they would turn out. I couldn’t have been more thrilled. Each twist is strong enough to hold the entire tart by, which makes them ideal as picnic and finger food.

The demerara sugar caramelises on the pastry, nudging each twist into a sweeter flavour sensation. Combining apricots with strawberry jam was utter genius. The softened, tart apricots are offset by the sweet strawberry jam.

FF Twisted Fruity Jam Tarts
Twisted Fruiy Jam Tarts a twist on a regular jam tart.

Making these Twisted Fruity Jam Tarts was one of those moments in the kitchen when everything goes to plan and turns out better than I could of ever hoped for. If I can make these, then you can to.

Recipe: Makes 6 Twisted Fruity Jam Tarts

320g Ready Rolled All Butter Puff Pastry – I used Just Rol

6 Apricot halves – I used tinned ones from Waitrose

2-3tbsp Good Quality Strawberry Jam- I used Hartleys Best Strawberry Jam

1-2tbsp Demerara Sugar -I used Billingtons

1 Medium Free Range Egg

Method: Preheat the oven to 210C/190C fan, gas mark 6-7

  • Unroll the puff pastry and ensure that you have a baking tray that fits the size of the pastry. Trim the paper that the pastry has been wrapped up in so that it fits within the tray, as you will be using it to bake the tarts on.
  • Using a sharp knife cut the pastry in 6 equal squares.

FF Twisted Fruity Jam Tarts

    This photo shows how to cut the squares.
  • Cut diagonally from each corner towards the centre two thirds of the way. See the photograph above.
  • Crack the egg into a small bowl and whisk – this is the egg wash.
  • Brush over each of the squares with the egg wash.
  • Place a scant teaspoon of strawberry jam in the centre of each tart.
  • Put half an apricot, flat side down, over the top of the jam.
FF Twisted Fruity Jam Tarts
Twisted Fruity Jam Tarts the delicious filling they contain.
  • Take the right hand point of the triangle at the front and place it over the apricot. Pressing down to secure the fold.
  • Next take the left hand point of the opposite triangle and do the same.
FF Twisted Fruity Jam Tarts
The pastry points should cover the apricot and jam.
  • Continue for each of the tarts placing a cocktail stick through the pastry and apricot in the centre to secure it whilst baking.
  • Next take the top right hand point of the triangle on the right of the tart and fold it so it is on top of the other point of the triangle.
  • Work in the opposite direction for the left hand triangle.
FF Twisted Fruity Jam Tarts
Each tart has an X type shape.
  • Brush the tarts with egg wash again and sprinkle over liberally with demerara sugar.
  • Place he Twisted Fruity Jam Tarts in the preheated oven for 25-30 minutes and bake until they are puffed and golden.
  • Once baked remove the tarts from the oven and transfer to a cooling rack.
FF Twisted Fruity Jam Tarts
Twisted Fruity Jam Tarts delicious warm or cold.

The portion size of these delightfully fun and delicious tarts is perfect. Not having to transfer the tarts from a floured board to baking parchment really¬†does make these so easy to whip up. Although I haven’t tried it, I suspect these Twisted Fruity Jam Tarts would also freeze well, for up to one month – defrost and then refresh by reheating in a moderate oven for 10 minutes.

I am definitely making a double batch next time!

In fact, I need to make these again soon as I am sure they would be delicious served warm with a scoop of my Very Vanilla Ice Cream!

So there you go easy peasy jam tarts, with a twist!

If you have enjoyed the recipe for these Twisted Fruity Jam Tarts, here are some others you may also like:

Blackberry Nectarine Tart

FF Twisted Fruity Jam Tarts
Blackberry Nectarine Tart a tasty quick dessert!

Spicy Sausage Rolls

FF Twisted Fruity Jam Tarts
Spicy Sausage Rolls with a little extra warmth added.

Perfect All Butter Shortcrust Pastry

FF Twisted Fruity Jam Tarts
Perfect All Butter Shortcrust Pastry for when you want to make your own!

Pastry is such a wonderfully versatile baking medium. I always have a stash of all butter puff pastry in the freezer. It is so handy when a quick meal, dessert, or even a decision to go out for the day tomorrow, as the weather looks good – picnic!

If you try these Twisted Fruity Jam Tarts please let me know how you get on? I love reading your comments and appreciate you taking time to write them. I also enjoy seeing your makes and bakes on Twitter and Instagram. Tag me in and I will be sure to give yo a shout out and retweet.

Whatever you are making and baking in your kitchens, I hope that you are having fun preparing your feast!

Sammie xx


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Victoria Sponge Cake

Hi there. Today I thought I would post a very easy, simple to follow recipe, with only a handful of ingredients.
Even though it is so simple Victoria Sponge Cake is one of the most delicious cakes & can literally be made & on the table in an hour.
So it is ideal for when unexpected guests turn up, but it is also beautiful enough in its simplicity to be served for a special occasion.

It is just the cake for sharing!!!!

Recipe : Victoria Sponge Cake 

2 x 9″ greased loose bottom cake tins

10 oz Caster Sugar

10  oz Unsalted Butter Рroom temp

5  Large Eggs (pref free range) Рroom temp

10 oz   Self raising White Flour Рsifted

2 tsp  Vanilla Extract

Pinch of salt (I use Kosher, or try to find additive free – it does make a difference)

Method :

Preheat the oven to 180C (165C fan oven).

In a large bowl place the sugar and butter, using an electric whisk (or beat well with a wooden spoon), mix until pale and fluffy (if using a stand mixer use the paddle attachment and follow method as normal).

A good check to ensure your butter and sugar are creamed (combined) is to rub a little of the mixture between your fore finger and thumb.  If no grittiness is felt the sugar is well mixed into the butter!

Next add the vanilla extract, salt and whisk in for 30 seconds.

I now switch to a wooden spoon, instead of an electric whisk for the addition of the eggs and flour.  If using a stand mixer be careful not to over beat the mixture Рsame if continuing to use the electric whisk.

I also ALWAYS crack my eggs into a separate bowl, to ensure that no shell gets into the cake mixture and also saves you from adding a dodgy egg and ruining the batter!!

Now starting with the flour add one third to the mixture and 2 eggs.  Mix until just combined.  Repeat twice more adding the last egg before the final third of flour.  Mix well until combined.


Please don’t overheat your cake batter. The more you work the flour the more you develop the Gluten in the flour. ¬†Great for bread – not good for a light fluffy Victoria Sandwich Cake ( or any cake!!!!!).

Back to the cake now!!!

Ensure each cake tin is greased with butter and line the bottom of the tin with Parchment paper.

Divide the cake batter evenly between the 2 cake tins (if you have flat electric scales feel free to be exact, by weighing the tins) – I just measure by sight!!

Pop the cake tins in the oven for approx 30 mins – the cakes are cooked when they are a lovely golden colour, spring back when lightly pressed in the centre and are slightly coming away from the sides of the tin.

The timing is approximate as all ovens vary.

Place the cake tins on a cooling rack until cooled enough to handle, then run a palette knife between the sides of the cake and tin and release the cake.

Turn the cake out onto the cooling rack and carefully remove the parchment paper.  Leave to cool completely.

Now the fun starts!!!!! To decorate or not to decorate????

This Victoria Sponge Cake below was sandwiched together with strawberry jam, sprinkled with castor sugar and edible holographic glitter and given to my mummy for her birthday.

Sparkly Victoria Sponge Cake - for my lovely mummy x
Sparkly Victoria Sponge Cake – for my lovely mummy x

This cake below was filled with both buttercream and raspberry jam and the covered in white fondant icing (first attempt at using fondant – so please be kind?!), topped with a beautiful decoration to mark my parents – in – law Golden Wedding Anniversary.

50 years of marriage and still in love. Definitely worth celebrating xx
50 years of marriage and still in love. Definitely worth celebrating xx
Both cakes were made and given in love.  Both cakes were eaten and enjoyed whilst  Feasting and Having Fun!

Sammie x

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