These raspberry jam squares are lovely buttery pastry squares, filled with jam and topped with icing sugar. Like Pop Tarts for grown ups :)
I was intrigued to try this recipe because the dough for this one is a yeast dough. As you can tell though, it’s not a yeast dough in the bread sense. It’s more a yeast dough in the pastry sense. So for anyone who is not completely comfortable with yeast, let me assure you that this one needs little in the way of kneading and just one short rest, before it is rolled out like a pie dough. And the enriched dough rolls beautifully, so it’s super easy to work with.
So enough about that, I need to tell you what it tastes like! Think Pop Tart-ish, with a lightly sweet, buttery crust. And with the jam filling, it’s a perfect breakfast pastry or with afternoon tea.
Ingredients and Substitutions
Yeast – you can use Active Dry or Instant Yeast for these jam squares.
Jam – I used raspberry jam in mine, but any thick jam (or marmalade) would work well here, as well as just about any filling you can dream up (nutella, sugar cinnamon with a bit of apple etc.) The only advice would be to make sure your filling is thick, so it stays in place in the pastry.
- The dough is quite enriched with butter, so it doesn’t rise as vigorously as say a bread dough would. After the 30-40 minute rest it should look puffy however.
- While the dough is quite easy to work with and roll, don’t hesitate to dust with flour if you feel you need a bit to prevent sticking. It’s especially a good idea to sprinkle the top of the dough with a bit of flour before rolling it around your rolling pin to transfer to your baking tray.
Storing and Freezing
These keep quite well stored at room temperature in an airtight container. While I haven’t tried freezing them, I see no reason why they wouldn’t freeze well.
Get the Recipe: Raspberry Jam Squares
- 2/3 cup (150 ml) water, warmed to lukewarm (about 105F)
- 1 Tablespoon Instant or Aactive dry yeast
- 2 teaspoons white granulated sugar
- 2 1/4 cups (270 g) all purpose flour , spooned and levelled
- 1/4 tsp salt
- 14 Tablespoons (200 g) butter, cubed cold, then allowed to stand at room temperature for 15 minutes before using (7 oz. or 1/2 cup + 6 Tbsp)
- 1 1/2 cups (354.88 ml) raspberry jam, or enough for a thin even layer over the dough (or the jam of your choice)
- Icing/Confectioners sugar, for dusting
- Dissolve the sugar in the lukewarm water. Add the yeast, Stir and let stand 10 minutes.
- Meanwhile, add 2 cups or 150g the flour to a large bowl together with the salt. Add the cubed butter and with your fingertips, rub the butter into the flour until you have a uniform, sandy crumb mixture. Make a well in the centre of the flour/butter mixture and pour the yeast mixture into the well. With a spoon at first, gently draw the flour from the outside into the centre and stir until a rough dough forms. Remove dough to a floured surface and knead, adding more flour as needed, until you have a smooth dough. *You aren't aiming for a long knead here. Just enough to incorporate enough flour to bring the dough together into a smooth (not sticky) ball.
- Put the dough ball into a clean bowl, cover with plastic wrap and leave to rise for 30-40 minutes. It may not to rise completely to double in this time.
- Line a 10x15-inch rimmed baking sheet with parchment paper and set aside.
- Preheat oven to 355F. (regular bake setting/not fan assisted).
- Put the dough on a floured board and divide into two parts with one part being just slightly bigger than the other (this is the part that will be the base of the tart, so it will be a bit bigger).
- With the larger of the two dough pieces, roll into a rectangle about 1/2 inch wider and longer than your baking sheet. Roll the dough piece around your rolling pin, then transfer to the prepared baking sheet, laying it evenly over-top with it extending over the edges by 1/2 inch all around. Using your fingers, press the excess around the edges up against the sides of your baking sheet all the way around.
- Spread your jam evenly over the bottom of the dough.
- With your second piece of dough, roll into a rectangle exactly the dimensions of the inner part of your baking sheet. Roll around your rolling pin and carefully lay over-top of the jam, adjusting so that is covering completely. Starting at a corner, start folding the dough that is along the sides over the top dough, pinching together slightly to seal.
- With clean scissors, make small cuts through the top layer of dough, cutting about every 2-3 inches apart all over the top.
- Bake in preheated oven for 40-45 minutes or until lightly golden. Allow to cool completely. Carefully remove to a cutting surface, by sliding off the tray with the parchment paper still underneath. Dust the top with a generous sprinkling of icing sugar, then using a sharp knife, cut into bars diagonally as shown in the recipe photos.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!