Jam Tarts from Mrs Wheelbarrow’s Practical Pantry


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I could type a million wonderful things about Cathy Barrow. I could tell you about how sweet she was to me and so many others as an early Food52 community member; we were all just doing our thing, sharing our favorite dishes, and she was the cheerleader of every good recipe. I could tell you about our very first meeting which was, of all possible places, in Paris. We met when I attended her Charcuteapalooza celebration in 2011. (Meeting food-fans in Paris is highly recommended, but let’s talk about that another time.) I could tell you about her new cookbook and I will, but first, let’s talk about how she helps me use up jam in my pantry with this recipe.

I currently have at least three dozen jars of jam and marmalade in my Food Gift Love pantry. I give it away like crazy throughout the year, for housewarmings, showers or just because. I like to spread it all on toast or top panna cotta with my favorite flavors, like Orange Cinnamon, Grapefruit Elderflower, Fig Rosemary and Rhubarb Vanilla. But I’ve never just built up a crust and spread jam directly on it until right now. Indeed, what’s wrong with me?!

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Jam Tarts are, in fact, a popular dish in Britain. I’ve had them in other places too. I just love how they embody the pure celebration of jam and butter — just open up a jar of jam right now (because it’s now) and spoon it on a rich, buttery crust. Cathy’s version is effortless and so gorgeous. In these Jam Tarts, I used a thick red-hued preserve that Marisa McClellan gifted to me. It did the job perfectly.

Don’t worry about perfection here. The crust comes together in no time and then you can get to the good part – spreading the jam luxuriously all over the place and eating it up.

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If you want to learn from a preserving master, grab Cathy’s cookbook. It’s front and center in my cookbook room – her supportive tone will make you feel like you can do anything, because, you can.

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Jam Tarts

Recipe courtesy of Mrs. Wheelbarrow’s Practical Pantry


Makes: 1 9-inch tart

Prep Time: 1 Hours


  • 1 stick (4 oz., 110 grams) unsalted butter, softened
  • 1/2 cup (3.5 oz., 100 grams) granulated sugar
  • 1 large egg yolk
  • 2 cups (8.5 oz., 250 grams) all-purpose flour
  • Big pinch of kosher or sea salt
  • 1 half-pint jar of any jam, preserves or conserves


  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl, using a hand mixer, beat the butter and sugar until light and creamy. Add the egg yolk and blend until combined. Add the flour and salt and blend until combined. Turn out the dough, gather it together, and form into a disk. Keep covered with a slightly dampened towel as you work.
  2. If making tiny tarts, set out twelve 1-by-2-inch molds. Pinch off pieces of dough the size of a walnut and press one into each mold. Place the mold(s) on a baking sheet. Alternatively, press the dough over the bottom and up the sides of a 9-inch tart pan with a removable bottom. Chill the crust for 30 minutes.
  3. Preheat the oven to 350° F.
  4. Prick the crust all over with a fork. This will keep the crust from ballooning up in the oven, although it still may rise a bit; don’t worry, it will go back down. Bake tartlets for 8 to 12 minutes, 15 to 20 minutes if using a tart pan, until the crust is very lightly browned, about the color of sand. Watch carefully and do not overbake. Remove to a rack and cool completely.
  5. Using a toothpick, carefully release the tiny tart shells from the pans; or, remove the large tart shell from its pan. Warm the jam in a small saucepan and spoon it into the baked shells. Let the tarts cool before serving.
  6. Jam tarts are best when enjoyed within 3 days.
Photos styled and taken by Heidi Murphy/White Loft Studio.

Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic StudioFollow Maggie Battista on Instagram.