Mini jam tarts - recipe
-
Prepare
-
Serves
12 -
Cook
-
Skill
Easy
Ingredients
- 150 g Plain white flour
- 75 g Butter (unsalted) chilled, diced
- 3 tbsp Unrefined golden caster sugar
- 1 Egg yolk(s) (free range)
- 12 tsp Jam strawberry, raspberry, apricot
- Lemon curd optional filling
Find similar in:
-
1
Preheat the oven to 190˚C (170°C fan, 375˚F, gas mark 5).
-
2
Place the flour into a large bowl. Add the diced butter and rub the butter in using the fingertips, until the mixture resembles fine breadcrumbs.
For this step you'll need:
- 150g Plain white flour
- 75g Butter (unsalted) chilled, diced
-
3
Stir in the sugar. Add the egg yolk and 1-3 tbsp of chilled water and mix with a palette knife until the dough starts to come together in a ball.
For this step you'll need:
- 3 tbsp Unrefined golden caster sugar
- 1 Egg yolk(s) (free range)
-
4
Knead very briefly to make the dough smooth then chill in the fridge for 20 minutes to rest.
-
5
Place the dough onto a floured work surface and roll to about 3mm thickness.
-
6
Cut circles of dough with a cutter, to fit a small tart tin. Prick the base of each one gently with a fork.
-
7
Spoon a teaspoonful of jam into each pastry case. Roll any remaining pastry and cut tiny shapes to place on top of the jam.
For this step you'll need:
- 12tsp Jam strawberry, raspberry, apricot
-
8
Bake for 20 minutes until golden. Leave to cool on a cooling rack before eating – jam gets very hot!