j a m ta rts
JAM TARTS By Debbie Dickinson This month I thought I would have a bit of a play with my recipe. So I’m giving you a basic Jam Tart recipe, but also lots of ideas for experimenting – I tried lots of pastry/filling combinations - let me know what you try and how you get on!!! You will need: 200g plain flour 100g block butter – straight from the fridge and cut into tiny cubes 1 egg To flavour your pastry, choose from: 1tsp Vanilla Extract / pinch of Salt, or 1tbsp Icing Sugar / Ground Almonds / Cocoa Powder / Desiccated Coconut For filling you can use: Jam (any flavour) / Marmalade / Curd / Nutella / Peanut Butter Sprinkles (optional) A shallow Jam Tart tray. What to do: Put the flour in a large bowl and, using your
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fingertips only, rub the butter in until the mix resembles breadcrumbs. Add half the egg to start and mix in. Then add the rest of the egg, bit by bit, until you form a nice dough. You may not need all the egg, or you may find you need a bit more liquid – in this case add a few drops of water. Refrigerate for at least 30 minutes. Roll the dough out until it is approximately ½ cm thick. Use a cookie cutter, that is slightly larger than the holes in your tart tray, to cut out circles. Gently press your pastry circles into the holes. If you have time, pop back in the fridge for a while. If you have pastry left over, you could use small cutters to cut out shapes and sit them on top of your tarts after you’ve added your filling. Add a teaspoonful of filling and smooth it down a little. Bake in a preheated oven at 200° (Fan 180°) for about 15 minutes until the pastry is turning golden brown. When you take them out of the oven, carefully add decorative sprinkles if you like. Then leave to cool in the tin for a few minutes, then transfer to a wire rack. Enjoy!
