Top Hat Jam Tarts




  • For the pastry
  • 225g (8 oz) plain four
  • 180g (6 oz)  unsalted butter, plus a little extra for greasing
  • 1 tablespoon  caster sugar
  • 1/2 egg, beaten
  • For the topping
  • 90g (3 oz) plain flour
  • 90g (3 oz) unsalted butter 
  • 90g (3 oz) caster sugar
  • 1 ½ eggs, beaten
  • 1½ teaspoons  cocoa
  • a few drops of  vanilla essence
  • 3 tablespoons Roots & Wings Organic Raspberry Jam 
  • Icing sugar to sprinkle


Preheat the oven to 180C/356F/Gas 4. Lightly grease 5cm (2 inch)tart tins with butter.

Start by making the pastry. Sift the flour into a large bowl and rub in the butter with your fingertips until it looks like fine breadcrumbs. Then in a small bowl, beat together the sugar and egg. Add this to the flour and butter mix, then bring the dough together. Add a few drops of water if the pastry appears dry. Pop the pastry in the fridge and rest it for 20 mins or so.

Roll the pastry out onto a floured surface, about 2-3 mms thick or the width of a £1 coin. Using a 6cm (2 1/2 inch) cutter stamp out circles and press in gently to the tart tin. Pop half a teaspoon of jam into each one.

Next make the sponge topping. Put all the ingredients into a bowl and beat for a minute or so with an electric mixer, until the batter is smooth. Dollop a level tablespoon of batter carefully into each jam tart. It will spread as it cooks. Bake for 15-20 mins until the sponge bounces back. Allow to cool, then place on a wire cooling rack. Sprinkle with icing sugar.