Jam Tarts

A great recipe when you have several half empty jars of jam in the fridge.

Adapted from Mrs. Wheelbarrow's Practical Pantry


  • 4 ounces unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 egg yolk
  • 2 cups all purpose flour
  • 1 teaspoon kosher salt
  • 1 jar (or several half full jars) of Cellar Door Preserves


  1. Beat the butter and sugar with an electric mixer until light and creamy. Add the egg yolk and blend until combined. Add the flour and salt and blend until combined.
  2. If making individual tarts, set out twelve 1-by-2-inch molds, or use a muffin tin. Pinch off about a Tablespoon of dough 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 oven to 350.
  4. Prick the crust all over with a fork. Bake small tarts 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. Best if eaten within 3 days.