3 Ingredient Puff Pastry Jam Tarts
These puff pastry jam tarts are seriously the easiest recipe, and all you need is 3 ingredients! They are flaky, buttery, fruity, and about a hundred times better than pre-made versions. You can use any jam you like here. I love strawberry jam and orange marmalade, but raspberry, apricot, or blueberry would be amazing too! This is a quick and simple treat for brunch parties or holidays like Christmas, Mother's Day, and Easter.
Ingredients
Jam Tarts
- 1 large egg
- 510 grams all-butter puff pastry, defrosted (18 ounces)
- All purpose flour, for dusting if needed
- 240 grams thick jam or preserves, I like strawberry and/or orange (3/4 cup)
Vanilla Glaze (optional)
- 60 grams powdered sugar, sifted (1/2 cup)
- 2 teaspoons whole milk, more as needed
- 1/2 teaspoon vanilla bean paste or vanilla extract
Equipment
- Rolling Pin
- Pizza Cutter or sharp knife
Instructions
- Preheat the oven to 425°F (218°C) and line 2 sheet pans with parchment paper. Then, whisk the egg with 1 Tablespoon (15 milliliters) of water in a small bowl. Set it aside for later.
- Next, unroll one sheet of puff pastry on a lightly floured surface. Roll the puff pastry into a 9×12-inch rectangle. Use a sharp knife or pizza cutter to slice the puff pastry into 12 3×3-inch squares. (This definitely does not have to be perfect.) Line the puff pastry squares on one of the prepared sheet pans about 2 inches apart. Place the sheet pan in the fridge to keep the puff pastry chilled. Repeat the process with the remaining sheet of puff pastry.
- Use the tines of a fork to lightly dock the centers of the puff pastry squares. Don't press all the way through, or the jam will leak out the bottoms of the tarts! Then, spread about 1 teaspoon of jam in the center of each puff pastry square, leaving a 1/2-inch gap around the edges.
- Working one at a time, fold one corner of a puff pastry square over the jam. Fold the second puff pastry corner over the first, pressing firmly to seal. (Really seal the centers together so they don't pop open in the oven.) Fold the remaining tarts.
- Use a pastry brush to brush the outside of the puff pastry with the egg wash. Bake the bites for 15-18 minutes, until the puff pastry is light golden-brown. Remove the tarts from the oven. Then, use a small spoon to dollop about 1/2 teaspoon more jam on each tart to replace any that leaked out. Bake for another 3-5 minutes, just until the jam is set and the puff pastry is golden brown.
- Let the tarts cool on the sheet pan for about 10 minutes. If any of the burnt jam is sticking to the tarts, just break it off the pastry, it should come off pretty easily! Transfer the tarts to a wire rack to cool completely.
Vanilla Glaze
- Combine all of the glaze ingredients together in a small bowl. Whisk until smooth. If the glaze is too thick, add another 1/2-1 teaspoon of milk. If it's too thin, add more powdered sugar, 1-2 teaspoons at a time. It should be drizzly and the consistency of glue.
Drizzle and store
- Use the tines of a fork to drizzle the glaze over the cooled tarts. Let the glaze harden, about 30-60 minutes. Enjoy immediately, or store the cooled tarts in an airtight container for 2-3 days.
Notes
Don’t forget to take the puff pastry out of the freezer! You can defrost it overnight in the fridge or for 2 hours at room temperature.
Make sure to keep the puff pastry nice and cold for those flaky layers. If the pastry starts to warm up too much, pop it in the fridge for 10-15 minutes.
If you don't want to use glaze, you can leave them plain, or sprinkle the puff pastry with raw sugar before baking for a little crunch.
Keep a close eye on the tarts. You don't want the bottoms to burn!
If the tarts pop open in the oven, don't stress about it. While they're still hot out of the oven, use a butter knife or fork to fold the puff pastry back over the jam, and it should stick!
Serving: 1tart, Calories: 146kcal, Carbohydrates: 16g, Protein: 2g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 3mg, Sodium: 57mg, Potassium: 22mg, Sugar: 5g, Calcium: 5mg, Iron: 1mg
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