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Jam Tarts

Our recipe

Easy to make from scratch or to create using left over pastry trimmings, small and large jam tarts are one part of our culinary heritage.

Servings

Ingredients

200 g	Plain White Flour
100 g	Softened Butter
3 tbsps	Cold Water
4 tbsps	Raspberry, Strawberry or Blackcurrant Jam

Method

Put the flour and butter into a large bowl.
Using a fork mash the butter into the flour until it resembles breadcrumbs.
Stir in the water and quickly bring the pastry together into a ball of dough. (Add a few more drops of water if this does not happen easily).
Wrap in film and rest pastry for at least 15 minutes.
Put the pastry out on a floured surface and roll it into a large rectangle.
Press pastry cutters or a cup into the dough to make 5cm/2 1/2" circles.
Lift the circles into an oiled tart baking tray or use your fingers to press the pastry into an oiled round or rectangular baking dish.
Spoon a little jam into each small tart or spread it over the dish of pastry.
Bake in a pre-heated oven for 10/12 minutes or 25/30 minutes depending on size.

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Temperature & cooking time:
180°C/160°C/350°C/Gas 4

Dietary status:
Without Egg, Without Nuts, Without Soya, Vegan, Organic.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

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