Description
These 3 Ingredient Puff Pastry Jam Tarts are delicate, flaky pastries filled with your favorite thick jam or preserves, topped with a smooth vanilla glaze. Perfect for a simple yet elegant dessert or snack, these tarts combine the buttery richness of puff pastry with fruity sweetness and a subtly sweet glaze for a delightful treat.
Ingredients
For the Tarts
- 1 large egg
- 510 grams all-butter puff pastry, defrosted (18 ounces)
- All purpose flour, for dusting (if needed)
- 240 grams thick jam or preserves (about 3/4 cup), such as strawberry and/or orange
For the Glaze
- 60 grams powdered sugar, sifted (1/2 cup)
- 2 teaspoons whole milk, plus more as needed
- 1/2 teaspoon vanilla bean paste or vanilla extract
Instructions
- Preheat and prepare: Preheat your oven to 425°F (218°C) and line two baking sheets with parchment paper. In a small bowl, whisk together the egg and 1 tablespoon (15 ml) of water to make an egg wash. Set aside.
- Prepare puff pastry squares: Unroll one sheet of defrosted puff pastry onto a lightly floured surface. Roll gently to form a 9×12-inch rectangle. Cut the pastry into twelve 3×3-inch squares using a sharp knife or pizza cutter. Place the squares 2 inches apart on one prepared sheet pan. Refrigerate to keep chilled. Repeat with the second sheet of puff pastry.
- Dock and fill: Lightly prick the centers of each pastry square with a fork to prevent puffing but avoid piercing through completely to keep jam from leaking out. Spoon about 1 teaspoon of jam onto the center of each square, leaving a 1/2-inch border.
- Fold and seal: Fold one corner of each square diagonally over the jam, then fold a second corner over the first, pressing firmly to seal all edges securely and prevent leakage during baking.
- Egg wash and first bake: Brush the outside of each sealed tart with the prepared egg wash. Bake in the preheated oven for 15-18 minutes until the puff pastry is lightly golden brown.
- Add more jam and finish baking: Remove the tarts from the oven and dollop about 1/2 teaspoon more jam on each tart to replace any lost during the bake. Return to the oven and bake another 3-5 minutes until the jam is set and the pastry is golden brown.
- Cool on pan: Allow tarts to cool on the sheet pan for 10 minutes. If burnt jam sticks to the pastries, gently remove it. Transfer the tarts to a wire rack to cool completely.
- Prepare vanilla glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla bean paste until smooth. Adjust consistency by adding more milk (1/2 to 1 teaspoon) if too thick or more powdered sugar (1-2 teaspoons at a time) if too thin. The glaze should be drizzly and glue-like.
- Glaze the tarts: Using the tines of a fork, drizzle the vanilla glaze evenly over the cooled tarts. Let the glaze harden for 30-60 minutes before serving.
- Store and enjoy: Serve immediately or store cooled tarts in an airtight container for 2-3 days to maintain freshness.
Notes
- Use thick jam or preserves to prevent leakage during baking.
- Ensure the puff pastry squares are well chilled before baking to maintain their shape.
- Dock the centers lightly, do not pierce through to avoid jam leaking out from the bottom.
- Seal pastry corners firmly to keep the filling enclosed.
- The glaze consistency is important: it should be thick enough to drizzle but not runny.
- These tarts are best enjoyed within a few days as the puff pastry can lose crispness over time.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
