These are so simple to make that my 3-year-old daughter did most of the work. Make sure not to roll the pastry too thin, and don't put too much jam in.


Recipe Summary

20 mins
20 mins
30 mins
1 hr 10 mins
24 tarts


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix flour, shortening, sugar, and salt together in a food processor until mixture resembles coarse crumbs. Add water and mix until a ball is formed. Refrigerate pastry until well chilled, at least 30 minutes.

  • Preheat the oven to 400 degrees F (200 degrees C). Grease 24 shallow muffin cups.

  • Roll pastry out thin; cut into rounds with a cookie cutter. Place each round in a muffin cup. Add 2 teaspoons of jam to each cup.

  • Bake in the preheated oven until golden brown, about 20 minutes. Cool tarts on a wire rack.

Nutrition Facts

152 calories; protein 1.1g; carbohydrates 17.6g; fat 8.7g; sodium 101.5mg. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
A yum treat. You can add on cute little crosses with the leftover pastry and just don't add too much jam :) Read More
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I made these this week. The only difference was that I had to add an extra cup of flour to form a ball. However the dough turned our beautiful even with this change. Delicious with home made jam (chokecherry wild blueberry and wild plum). Rave reviews from folks on Movie Night. Next time I m thinking lemon! Thanks Allrecipes Read More
Rating: 5 stars
4.5.19 Not being exactly sure what shallow muffin cups were and only having a regular muffin tin and a mini muffin tin I chose to go with the mini today. I scaled the recipe down to 12 servings used a small cookie scoop and ended up with 24 delicious little mini tarts. For a variety of flavors I used orange marmalade strawberry and plum with star anise preserves for the filling. The tart shell almost melts in your mouth and using the food processor this is so very easy to make. I was thinking thumbprint cookies when I was filling with the preserves but they certainly don t taste like cookies definitely pastry. We really enjoyed the bite-size tarts and I ll use the mini-muffin tin for this recipe in the future. PaulaM11 thanks for sharing your recipe. Read More
Rating: 5 stars
Very easy & good recipe but did add more jam Read More
Rating: 4 stars
It warns against putting too much jam in them but I would actually be generous with the jam. I followed the recipe and didn't think there was enough jam. They are super delicious and decadent either way! I would note that they dry out within a few days so eat them while they're fresh.:) Read More
Rating: 5 stars
A yum treat. You can add on cute little crosses with the leftover pastry and just don't add too much jam :) Read More