Name: Puff Pastry Jam Tarts
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 24 tarts
Cuisine: American
Ingredients: 1 egg; 510 grams all-butter puff pastry; all-purpose flour; 240 grams thick jam/preserves; 60 grams powdered sugar; 2 teaspoons whole milk; 0.5 tsp vanilla bean paste

From the Cook

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Puff Pastry Jam Tarts

Sunday Table Verified

Ingredients

Warning0 allergens identified

Puff Pastry Jam Tarts

Jam Tarts

1 egg

510 grams all-butter puff pastry

all-purpose flourfor dusting

240 grams thick jam/preserves

Vanilla Glaze

60 grams powdered sugar

2 teaspoons whole milk

½ tsp vanilla bean paste

Instructions

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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.

Nutrition

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Tips & Tricks (5)

Keep Puff Pastry Ice Cold ❄️
Work with chilled puff pastry straight from the refrigerator and minimize handling to ensure maximum flakiness; even 10 minutes in the freezer before baking dramatically improves rise and crispness.
Egg Wash for Golden Perfection ✨
Brush the pastry edges (not the jam center) with beaten egg just before baking to achieve a beautiful golden-brown exterior that contrasts beautifully with the glossy jam filling.
Choose Thick Jam Strategically 🍓
Use high-quality, thick preserves rather than runny jam to prevent seeping during baking; if your jam is too thin, simmer it for 2-3 minutes to reduce moisture content.
Dock the Pastry for Even Rising 🔨
Gently prick the pastry base (except where the jam will sit) with a fork to prevent excessive puffing under the filling and ensure an even, structurally sound tart.
Serve Warm with Flavor Enhancements 🌟
Dust finished tarts with powdered sugar just before serving and pair with vanilla bean paste-infused whipped cream or crème fraîche to elevate the simple recipe into an elegant dessert.