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a photo of jam pies in various shapes and flavors on a blue table.
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5 from 3 votes

Jam Pies

These Jam Pies are fun to make and eat, and great for the dessert table!
Prep Time1 hour
Cook Time25 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Servings: 22
Calories: 152kcal
Author: Paige

Equipment

  • 1 large baking sheet
  • Mini tart molds (tins) or mini muffin tin
  • Food Processor or Pastry Cutter

Ingredients

  • 1 ¾ cup Flour, all purpose plus a little more for dusting
  • 2 tablespoons Sugar
  • ¼ tsp. Salt
  • ¾ tsp. Cinnamon, ground
  • ¾ cup Butter, cold, unsalted, cut into small pieces 1 1/2 sticks
  • 2 Egg Yolks, large One for egg wash
  • 2 tablespoons Ice Water
  • ½ tsp. Lemon Zest, fresh
  • 1 tablespoon Water for egg wash
  • 1 cup Jam, good quality, any flavor I used apricot, cherry and fig
  • ½ cup Almonds, sliced

Instructions

  • To make the crust in a food processor: Add flour, sugar, salt, cinnamon, and pulse to combine.
    Add the butter and continue pulsing until mixture looks like coarse meal.
    Alternatively, you can use a pastry cutter, a fork, or two butter knives to cut the butter into the flour mixture until it's pea sized.
  • In a medium bowl, whisk one of the egg yolks with the water and lemon zest, then add to flour mixture.
    Pulse until the dough just starts to come together. Remove it from the processor (or bowl) to a lightly floured surface and press it into a disk. Wrap it in plastic and refrigerate for at least one hour, and up to 8.
  • When you're ready to bake the tarts, preheat the oven to 350. Prepare a large baking sheet with a piece of parchment paper.
    On a lightly floured surface, roll the dough to roughly a ¼ inch thick. You'll be pinching off dough, not rolling and cutting it.
  • Spray your tart tins lightly with a non-stick baking spray. Pinch a generous teaspoon or so of dough into each tin, and lightly press the dough in as evenly as possible, trimming any excess off the sides. If you need a little more or less dough, just pinch off more or less to evenly fill your tins.
    Use a non-stick mini muffin tin if you don't have tart molds. Just spray the tin well, then drop the dough in and press it halfway up the sides. After baking, the dough may have puffed up, just press it down with a spoon or clean fingers...let this cool for about ten minutes before removing from the tin. Cool completely before filling with jam.
  • Fill each tart with a teaspoon or two of jam, adjusting depending on the size of your tin. Sprinkle the tarts with a few sliced almonds, a pinch of granola, or leave them plain.
  • Combine the remaining egg yolk with one tablespoon of water, and lightly brush it over the edges of the dough with a pastry brush or your (clean) finger.
  • Place all the tarts on the prepare cookie sheet, then place it on the lower third rack of your oven.
  • Bake until edges of crust are lightly golden brown, 20-25 minutes.
  • Let the tarts cool for 10-15 minutes, then carefully remove them from the tins and let them cool completely on a baking rack.

Notes

  • The serving size for these depends entirely on the size of your tart tins. Use a mixture of smaller 2-3" inch sizes for about 22 tarts. 

Nutrition

Calories: 152kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 83mg | Potassium: 36mg | Fiber: 1g | Sugar: 9g | Vitamin A: 218IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg