Halloween Puff Pastry Jam Hand Tarts (GF)
These fun Halloween Puff Pastry Jam Hand Tarts are shaped like pumpkins and make a spooky treat the whole family will love! They're a great one to make with the kids & add a bit of Halloween magic to your snacks!
Servings: 8 tarts - approx
Calories: 222kcal
Equipment
- Rolling Pin optional
- Pairing knife
Ingredients
- 1 sheet (280g) puff pastry
- 8 teaspoon jam
- 1 medium egg for egg wash
- 1 teaspoon sugar to sprinkle
Instructions
- Preheat your oven to 200°C (180°C fan) 390˚F or gas mark 4.
- Roll out your puff pastry sheet, keeping it on the parchment paper it came in, and use a pumpkin-shaped cookie cutter to cut out your pumpkin shapes. Make sure you have an even number, as you’ll be sandwiching them together. I managed to cut 16 shapes to make eight tarts. (I re-rolled the pastry)
- On half of the pumpkin shapes, use a small knife to carefully cut out jack-o'-lantern faces.
- Spoon around 1 small teaspoon of jam onto the centre of the pumpkin shapes without faces. Don’t overfill, or the jam will leak out while baking.
- Egg wash around the edge of the jam & place the pumpkin shapes with jack-o'-lantern faces on top of the jam-filled ones. Press the edges down gently with a fork to seal them.
- Brush the tops with the whisked egg to give them a lovely golden finish, then sprinkle a little sugar over the top of each pumpkin.
- Transfer the tarts on the baking parchment paper to a baking tray and bake for 15-17 minutes, or until golden and puffed up.
- Let them cool for a few minutes before serving. Enjoy them warm or at room temperature.
Notes
See the recipe post for more detailed guidance and instructions
How Can I Make This Allergy Friendly?
Make It Gluten-Free: Use a gluten-free puff pastry sheet instead of a regular one. Jus-Rol is a great alternative which you can buy in most major supermarkets in the UK.
Make It Egg-Free: Use regular milk or plant-based milk to brush over the pastry instead of the egg wash.
Make It Dairy-Free: Check the puff pastry to make sure it is dairy-free.
Tips & Tricks
- Keep The Baking Parchment: Use the baking parchment paper that the pastry comes in to line your baking tray.
- Don't Overfill With Jam: Less is more when it comes to jam. About 1 teaspoon per tart is enough to give a lovely flavour without it spilling out during baking.
- Re-roll The Pastry Scraps: After cutting out the initial shapes, gather the leftover pastry, roll it out again, and cut more shapes. This way, you can get the most out of your puff pastry sheet. I managed to make 8 tarts (16 pumpkins) from one sheet, but this will depend on the size of your cookie cutter.
- Serve Fresh But Leave To Cool: These tarts taste best fresh out of the oven or on the same day they’re baked, as puff pastry tends to lose its crispness over time, however, leave them to cool for a few minutes before serving as the jam will be extremely hot.
Nutrition
Calories: 222kcal | Carbohydrates: 21g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 97mg | Potassium: 34mg | Fiber: 1g | Sugar: 4g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
