Jam Tarts

Name: Jam Tarts
Ingredients: 150 g Doves Farm Organic Plain White Flour; 75 g butter, softened; 50 g caster sugar; 6 tbsp cold water; 200 g jam; butter, for tin; flour, for dusting

Makes 18 jam tarts

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.

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Free from Egg, Soya, Nuts

Vegetarian

Ingredients

150g Doves Farm Organic Plain White Flour
75g butter, softened
50g caster sugar
6 tbsp cold water
200g jam
butter, for tin
flour, for dusting

Pre-heat the oven.
Put the flour and butter into a large bowl.
Using a pastry blender or fork, work the butter 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 a 12-hole tart tray.
Dust the work surface with flour, put the pastry in the middle and sprinkle it with more flour.
Roll out the dough to a 1.5mm/1/16” thickness.
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.

Equipment

Two 12-hole tart trays, plain or scalloped round pastry cutters, pastry blender and mixing bowl

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

12-18 minutes

Really simple and quick recipe

By PAMELA BOYD

02 Jul 2020

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Organic Plain White Flour 1kg

£1.40

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Ingredients

150g Doves Farm Organic Plain White Flour
75g butter, softened
50g caster sugar
6 tbsp cold water
200g jam
butter, for tin
flour, for dusting

Jam Tarts

Makes 18 jam tarts

Ingredients

Write a review

Organic Plain White Flour 1kg

Find a recipe

Ingredients

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