Spooky cute Halloween jam tarts filled with sweet strawberry jam and decorated like mummies. Fun, easy Halloween bake kids and adults will love!
Spooky Halloween Jam Tarts
Looking for a fun and easy Halloween baking recipe that’s perfect for both kids and adults? These Spooky Halloween Jam Tarts are exactly what you need! They’re buttery and filled with sweet strawberry jam, I used Fearne & Rosie jam, which is crafted with 70% fruit! then these jam tarts are decorated like mummies for the ultimate cute but spooky Halloween dessert.
These Halloween tarts are the perfect Halloween party treat, school lunchbox snack, or Halloween baking project for kids. They take less than 30 minutes from start to finish, use simple ingredients, and look absolutely adorable on any spooky dessert table.
If you’re looking for a Halloween recipe that’s easy, quick, and kid-friendly, you’ll love these spooky jam tarts. A simple twist on the classic British jam tart, made festive for Halloween!
Why You’ll Love These Halloween Jam Tarts
- Quick & Easy– Ready in under 30 minutes and made with simple ingredients.
- Kid-Friendly– Fun to make and decorate with children.
- Deliciously Sweet– Filled with gooey strawberry jam and buttery pastry.
- Perfect for Parties– Great for Halloween buffets, trick-or-treat snacks, or lunchbox treats.
- Customisable– Use any jam flavour, raspberry or blackcurrant.
Ingredients You’ll Need
- Plain flour– The base of your buttery pastry, giving structure and a crisp bite.
- Unsalted butter– Adds rich flavour and creates that classic crumbly shortcrust texture.
- Caster sugar– Sweetens the pastry just enough to balance the jam filling.
- Egg yolk– Helps bind the dough while keeping it tender.
- Strawberry jam– For the sweet, sticky filling that bursts with fruity flavour.
- White Chocolate– This creates the fun mummy decoration!
- Candy eyes or icing eyes– For decorating the mummies and adding that spooky touch!
Tips & Tricks
- Use cold butter for the best pastry texture.
- Don’t overfill your tarts. the jam bubbles and expands when baking.
- You can use store-bought shortcrust pastry if you want to save time.
- Try different fillings like lemon curd, Nutella, or blackberry jam for variety.
- Add a little cinnamon or pumpkin spice to the pastry for an autumnal twist.
- These are great for freezing. Bake, cool, then freeze for up to a month.
Frequently Asked Questions
Can I use pre-made pastry?
Yes! Ready-made shortcrust pastry works perfectly if you want a quick bake.
How long do these Halloween tarts last?
Store in an airtight container for up to 3 days at room temperature.
Can I freeze Halloween jam tarts?
Yes! Freeze after baking and reheat in the oven at 160°C for 5 minutes.
What other fillings can I use?
Try raspberry jam, Biscoff, lemon curd, or even peanut butter for something different.
Can kids help make these mummy jam tarts?
Definitely! This is a perfect Halloween baking recipe for kids. Fun, hands-on, and mess-free.
Recommended Equipment & Ingredients
- Stand mixer Use code BITEOFBAKES for 20% off.
- Electric hand whisk
- Mixing Bowl Mine is pink of course!
- Scales
- Jam Tart Tin
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These Spooky Halloween Jam Tarts are the ultimate easy Halloween bake, buttery, fruity, and adorably spooky. Whether you’re hosting a Halloween party, baking for a school event, or creating Halloween desserts for kids, these mummy jam tarts are guaranteed to be a hit with both kids and adults alike.
They’re simple, affordable, and absolutely delicious, the kind of Halloween recipe you’ll come back to every year. So grab your rolling pin and jam jar, it’s time to make the cutest Halloween treats EVER!
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Halloween Jam Tarts
Ingredients
- 175g Plain Flour
- 85g Cold Unsalted Butter
- 1 Tbsp Caster Sugar
- 1 Medium Egg Yolk
- 2 Tbsp Cold Water
- 120g (12 Tbsp) Strawberry Jam
- 50g White Chocolate (Decoration).
- 24 Edible Eyes
Instructions
- Put the flour, sugar and butter in a large bowl and rub together until the mixture resembles fine breadcrumbs.
- Beat the egg yolk with 2 tbsp of cold water. Pour the mixture into the bowl. Stir it through with a cutlery knife, then bring the dough together with your hands, be careful not to overwork the dough. Wrap in clingfilm and chill in the fridge for 30 minutes.
- Heat the oven to gas 6, 200˚C, fan 180˚C. Lightly dust the work surface with flour and roll your pastry out until it is roughly the thickness of a pound coin. Use a fluted or straight 8cm pastry cutter to stamp out 12 pastry discs.
- Place the discs in a 12-hole jam tart tin or fairy cake tin. Spoon 1 tsp of your chosen jam into each tart.
- Bake for 15 mins until the pastry is golden and the jam bubbling. Allow to cool for a few mins before carefully transferring them to a cooling rack to cool completely.
- Melt your white chocolate and transfer into a piping bag. Drizzle your jam tarts, add some edible eyes and enjoy! x
Notes
- Store in an airtight container for up to 3 days at room temperature.
- Yes! Freeze after baking and reheat in the oven at 160°C for 5 minutes.