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Jam Tarts made with a 5 minute pie crust

Jam Tarts + The Simplest Pie Crust

Course Pie Crust / Short Crust Pastry


  • For the pastry:
  • 2 3/4 cups AP flour
  • 2 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 2 sticks very cold butter
  • 1/2 cup ice water
  • For the filling:
  • Smucker's Fruit & Honey Fruit Spread


  • Add the flour, sugar and salt to a stand mixer with paddle attachment. Beat on low to combine. Add cold butter, beat until butter is the size of small peas with the flour mixture.
  • This can also be done in a food processor.
  • With the mixer on, slowly add the ice water until dough forms and is combined.
  • Transfer dough to a lightly floured countertop, kneading a couple times to combine. Divide dough in half, flatten slightly and wrap tightly with plastic wrap.
  • Refrigerate for 1 hour before using.
  • When ready to use, roll out individual circles for each tart shell or push into a cupcake tray. Crimp edges as desired.
  • Bake empty tarts for 5 minutes.
  • Remove from oven and let cool slightly. Fill about 3/4 with fruit spread. Top with a star or other decoration.
  • Glaze with egg wash.
  • Bake at 375 F for 15-20 minutes until golden.