Jam Tarts
About this recipe:
Easy to make from scratch or to create using leftover pastry trimmings, small and large jam tarts are one part of our culinary heritage. You can use apricot, raspberry, strawberry or blackcurrant jam to make these tarts.
Equipment:
2 x 12-hole tart trays, plain or scalloped round pastry cutters, pastry blender and mixing bowl
Ingredients:
150g Doves Farm Organic Plain White Flour
75g butter
50g caster sugar
6 tbsp cold water
200g jam
butter, for trays
flour, for dusting
Method:
180°C, Fan 160°C, 350°F, Gas 4
Pastry
- Pre-heat the oven.
- Put the flour into a mixing bowl.
- Chop the butter into small cubes and add them to the bowl.
- Using a pastry blender or fork, work the butter cubes into the flour until it resembles breadcrumbs.
- Stir in the sugar.
- Stir in enough water to bring together a soft ball of dough.
- Cover the dough and leave it to stand for 15 minutes.
- Rub a little butter around the insides of 2 x 12-hole tart trays.
- Dust the work surface with flour, put the pastry in the middle and sprinkle it with more flour.
- Roll out the dough until about 1.5mm/1/16” thick.
- Select a pastry cutter or cup a little bigger than the holes of a tart tray and press it into the dough to make circles.
- Lift the pastry circles on to the prepared tray.
- Gather up the off cuts into a ball of dough, roll it out again and cut more circles for the second tray.
- Put a scant teaspoon of jam in the centre of each tart.
- Bake for 12-18 minutes depending on size.
Not a bad recipe, I had to use dairy free butter as I can't have dairy either so put the pastry in the fridge for 30 mins before rolling out 5 stars
Debs112R
Reviewing: Jam Tarts
Amazing .Its so quick and simple and even though I didn't have my cake tray that I was using it still worked...so over all it is a really good recipe. With amazing results
Jolene
Reviewing: Jam Tarts
Really simple and quick recipe
PAMELA BOYD
Reviewing: Jam Tarts