Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Royal Jam Tarts

Raspberry jam and crumbly pastry. Ruth Clemens of The Pink Whisk has a simple recipe for a classic teatime treat.
  • Cooking time20 minutes
  • Prep time30 minutes
  • Servings12 portions
recipe image Royal Jam Tarts


  • 170g plain flour
  • 85g Stork with Butter
  • 30g caster sugar
  • 2-3 tablespoons cold water
  • 225g seedless raspberry jam
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. To make the pastry place the plain flour in a bowl with the Stork with Butter
  2. Rub the Stork with Butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
  3. Stir through the sugar.
  4. Add the water a tablespoon at a time and work the pastry until it just comes together.
  5. Knead lightly until even, wrap in clingfilm and allow to chill in the fridge for 30 minutes.
  6. Roll out the chilled pastry on a lightly floured work surface to approx. 4mm in thickness and cut out 12 circles.
  7. Line the recesses of a shallow bun tray with the pastry circles.
  8. Gather together the pastry trimmings and re-roll. Cut out 12 small crowns with a sharp knife.
  9. Fill each pastry case with 1-2 teaspoons of jam.
  10. Top each tart with a pastry crown and bake in the oven for 12-15 minutes until golden.
  11. Transfer to a wire rack and allow to cool. Serve.