Recipe | Jam and lemon curd tarts

Jam and lemon curd tarts: buttery, flaky pastry cases holding your choice of sweet filling

am and lemon curd tarts on a cooling rack dusted with icing sugar

I can’t believe I haven’t made jam tarts before. If you’re in a hurry, you can use ready-to-roll, shop-bought pastry.

I looked through a lot of recipes and there’s lots of variation for the pastry ingredients. If you’re looking for a vegan option, you can use baking margarine instead of butter, plus plain flour and water, leaving out the egg. There’s a recipe for that method at Baking Mad.

I adapted this recipe from one I found at BBC goodfood.

If you’re not a fan of jam or lemon curd, you can bake the tart cases without any filling, wait for them to cool and then fill them with chocolate hazelnut spread or another filling of your choice.


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