Apricot Jam Tarts

Traditional apricot jam tarts: Just like grandma used to make

Get the kettle on because you’ll be making some traditional apricot jam tarts and enjoying a cuppa with your friends and having a chat.

Apricot Jam Tarts

Life is often more fun when you can do things yourself and with baking, the sense of accomplishment is delicious. We want you to relive your youth when you were baking with grandma. These traditional apricot jam tarts are a hand-made bit of pastry goodness that’s made entirely from scratch. With apricot jam being a South African favourite,you’ll want to get them in the oven and ready to enjoy these tarts with a cup of tea or coffee with your friends.

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Traditional apricot jam tarts tips

The pastry is made with butter and flour, so it’s definitely going to be delicious and is similar to a short pastry. You can use store-bought apricot jam which is often less runny but if you’ve made your own jam, it’s going to be just as tasty. You don’t want to make the tarts too large because then the jam will spill out and they’re made just right to enjoy with your cup of tea. You can experiment with different types of jam too and strawberry is often the next one.

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Get the kettle on because you’ll be making some traditional apricot jam tarts and enjoying a cuppa with your friends and having a chat.

Last updated on 21 March 2023

Traditional apricot jam tarts recipe

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Recipe by Irene Muller Course: SnacksCuisine: South AfricanDifficulty: Moderate
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  • 250 g 250 grated butter (freeze the butter before grating)

  • 500 g 500 flour

  • ½ tsp ½ cream of tartar

  • ½ tsp ½ salt

  • soda water (enough to make the dough in a firm ball)

  • smooth apricot jam

  • 1 1 egg, beaten with a little milk, to moisten the edges


  • Preheat the oven to 180°C. 
  • In a medium bowl, add the dry ingredients.
  • Using your fingers, rub the butter into the flour, cream of tartar and salt. 
  • Using a knife, mix the flour mixture little by little with the soda water. Work into a soft ball with your one hand. Cover with a wet cloth and place in the fridge for 30 minutes.
  • On a floured surface, roll out the dough. If sticky, keep adding flour to the surface. Roll and fold a few times until no longer sticky. 
  • Roll out the dough (thinly, but not too thin) and use a cookie cutter or glass to cut out circles. Remove the dough between the circles and form another ball. Cover the ball of dough and put back in the fridge until you’ve finished this batch.
  • Add apricot jam in the middle of each little circle. The quantity will depend on the size of the circle.
  • Using a small pastry brush, brush half of the circle edges with the beaten egg.
  • Fold the brushed circle half over to fit on the other circle half. Press with a fork or with your fingers. 
  • Prick 3 times with a toothpick in the middle to prevent the apricot jam from oozing out.  
  • Repeat until all the dough is used.   
  • Bake in the preheated oven for about 15 minutes, or until light brown.

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