This is definitely one for the kids. Growing I wasn’t a big fan of mince pies, so my mum would make me jam tarts, which were also so much better than the ones you can buy from the shop. Now that I enjoy making my own jam, it was only a matter of time before I made jam tarts. I used 10cm tart tins, but you can use smaller or bigger if you prefer, or even a jam tart baking tray.
Ingredients (Makes 4 large tarts)
For the base
- 100g of ground almonds
- 4 large soft dates/medjool dates
- 1 tablespoons of coconut oil, melted
- 2 tablespoon of water
- Flour for dusting (any gluten free flour will do)
For the jam
- 150g of frozen cranberries
- 150ml of fresh orange juice (roughly 2 medium oranges)
- The zest of 1/2 a medium orange
- 4 tablespoons of maple syrup or runny honey
Start by preparing the jam. Add all of the jam ingredients to a large saucepan, leaving a small amount of zest to sprinkle on the top of the tarts when they’re done. Bring to the boil and simmer for 35-40 minutes, stirring occasionally. Keep an eye on the jam towards to end as it can start to stick to the base of the pan. When almost all of the liquid has evaporated the jam is ready. Take off the heat, pour the jam in a bowl and leave to one side to cool.
Next we can move on to the pastry. Preheat the oven to Fan 180°C/356°F/Gas Mark 6. Place all of the ingredients into a food processor and blend everything together until you get a slightly sticking dough, this should take no more than 1 minute. Grease the tart tins/tray that you are using with a little coconut oil. Sprinkle some flour on your work surface and rolling pin and roll out the dough roughly 0.5cm thick. Using either the tart tins or a cutter of the same size, cut out 4 tarts and place them in the tart tins.
The pastry does not need to cover all of the tart tin, as you can see above. Jam tarts are fairly shallow, so that the jam does not become too overpowering. Place in the oven for 6 minutes, then remove and fill each tart with jam, roughly 2 tablespoons each, but you can put as much or as little as you like. Place back in the oven for 8 minutes and then leave to cool for 30 minutes. They should just pop right out when they are cool. Enjoy them warm, or save for later in an airtight container.