Strawberry jam tarts are small and cheerful, with a bright spoonful of strawberry jam in the center, and a delicate grated topping. They’re made with pantry basics, just flour, sugar, egg, oil, baking powder, lemon zest, and jam. These tarts are perfect for tea time, brunch tables, lunchbox surprises, or weekend baking projects.
What Are Mini Strawberry Jam Tarts?
Mini strawberry jam tarts are small pastry-based desserts baked in muffin tins, creating individual little tart cups filled with fruity jam and topped with grated pastry. This style of dessert has roots in classic European home baking, with crostate in Italy, jam tarts in Britain, and Linzer-inspired versions in Austria.
The lemon zest in this version gives the pastry a fresh, lively flavor that balances the sweetness of the strawberry jam. Instead of a full lattice top, grated dough is scattered over the filling, which is both charming and wonderfully low effort.
Pro Tips for the Best Mini Strawberry Jam Tarts
- A runny jam can turn your tarts into a fruity escape situation inside the oven. Choose a thicker jam so the filling stays where it belongs, inside the tart, not plotting rebellion.
- Overworking the dough can make it heavy. Once everything comes together into a soft pastry, stop mixing and move on.
- If the dough feels slightly sticky while shaping, a tiny bit of oil on your hands helps make pressing it into the liners much easier.
- If the reserved dough is chilled for a few minutes first, grating becomes much easier and less messy. Warm dough and graters are not close friends.
- Fresh from the oven, the jam is basically lava with opinions. Let the tarts cool slightly so the filling sets and your tongue remains on speaking terms with you.
Frequently Asked Questions
Can I Use a Different Jam Instead of Strawberry?
Raspberry, apricot, blueberry, cherry, or even mixed berry jam works beautifully here. The recipe is very forgiving and happily accepts fruity creativity. Just make sure the jam is thick enough to hold its shape during baking.
Can I Make These Tarts Ahead of Time?
Yes, and honestly, they’re excellent for that. You can bake them a day in advance and store them in an airtight container once cooled.
Can I Freeze These Mini Tarts?
Yes, they freeze surprisingly well. Allow them to cool completely first, then place them in a freezer-safe container with parchment between layers. When ready to enjoy, thaw at room temperature for a few hours. A quick warm-up in the oven can help refresh the texture nicely.
Can I Make These Without Cupcake Liners?
Yes, but grease the muffin tin well before adding the dough. The liners make removal easier and help keep the shape neat. Without liners, let the tarts cool slightly before removing them so they don’t break apart during their grand exit.
How to Store Leftovers
Once the tarts are completely cooled, you can keep them in the refrigerator for up to 5 days. If you’d like to freshen them up, put them in the oven for a few minutes.
Ingredients
How to Make Mini Strawberry Jam Tarts
Set your oven to 180°C (350°F) and prepare your muffin tin by lining it with cupcake liners. Whisk together the flour, baking powder, and lemon zest, then add the egg, sugar, and vegetable oil. Mix everything until a soft pastry dough forms.
Set your oven to 180°C (350°F) and prepare your muffin tin by lining it with cupcake liners. Whisk together the flour, baking powder, and lemon zest, then add the egg, sugar, and vegetable oil. Mix everything until a soft pastry dough forms.
Split the dough into 8 equal pieces and set 2 pieces aside for the grated topping later. Take the remaining 6 pieces and roll each into a ball. Place the dough balls into each lined muffin cup and press them into the cupcake liner.
Split the dough into 8 equal pieces and set 2 pieces aside for the grated topping later. Take the remaining 6 pieces and roll each into a ball. Place the dough balls into each lined muffin cup and press them into the cupcake liner.
Fill each pastry cup with strawberry jam and grate the dough over the top of each tart.
Fill each pastry cup with strawberry jam and grate the dough over the top of each tart.
Place the muffin tin in the oven and bake for 20 minutes. Remove the tarts from the oven and allow them to cool, then dust with sugar.
Place the muffin tin in the oven and bake for 20 minutes. Remove the tarts from the oven and allow them to cool, then dust with sugar.
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