Jam Tarts

A light and sweet treat..

Ingredients:

• 250g / 8 oz plain flour
• Pinch of salt
• 100g / 4 oz butter
• 2-3 tbsp cold water
• Strawberry Jam or Lemon Curd

Preparation:

Pastry

1. Place the flour, butter and salt into a large clean bowl.
2. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
3. Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry.
4. Wrap the dough in Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.

Assemble the Pies

1. Unwrap the pastry onto a lightly floured work surface and roll to a ¼” /0.5cm thickness. Using a tart cutter or cup, cut circles from the pastry just slightly bigger than the holes in the prepared tart mould. Gently press one disc into each hole.
2. Place a heaped teaspoon of jam or lemon curd into the pastry lined tins. Be careful not to overfill as the jam will spill out when hot and burn.
3. Repeat until all the pastry is used up – you can squish the pastry trimmings back together and re-roll several times, so don’t worry, just make sure you rest the pastry circles before cooking.
4. Bake in the preheated oven for 15 mins or until golden brown. Remove from the oven and leave to cool completely, do not eat while hot or you may burn your mouth, the jam stays hot for a long time.