foodie news / most of us are sorry for what we said when we were hungry. Cooking for the troops: your cupboards may be bare, but with any luck you will have enough staples left for Janine and Sarah’s quick and easy recipes.
Janine’s
LOCKDOWN
jam tarts
Ingredients Makes 18
170g (6 oz) plain flour Pinch of salt 85g (3 oz) soft butter 1.5 tablespoons cold water Jam marg/butter for greasing the tins
Roll out the pastry and cut out
Heat oven to 200C
Method • Tip flour and salt into a bowl • Rub in butter with the tips of your fingers until the mixture resembles fine breadcrumbs. (If you only have hard butter, let it come to room temperature and dice it before adding to the flour).
until the Rub in butter s like fine mixture look breadcrumbs
• Add sufficient cold water to give a stiff, dry dough mixing with a knife and then use your fingers to press it all together. When at the right consistency knead lightly and place the dough on to a floured surface. Do not over-flour because this will make your pastry hard and dry. • Roll the pastry, turning quarter turn as necessary. If it starts sticking to the rolling pin, flour the top of the pastry lightly.
Place into sed well-grea patty tin
• When at the right thickness, take a pastry cutter (or use an upside down cup) to cut out rounds and press gently into the wellgreased patty tin.
Add a teaspoon of jam to each pastry case
• Add a teaspoon of jam to each one. Don’t put too much in because it bubbles up when cooking and will spill over the sides. I used blackcurrant as well as strawberry and Pimm’s (yes you heard right) because that was the only jam left in our house. • If you have pieces of left over pastry you can cut strips for latticework on the top, or pastry leaves or hearts. • Bake until the pastry is lightly brown. • Allow to cool before removing from the tin and place on a plate to go cold before tucking in. Jam gets really hot when cooked so don’t be tempted to eat them too soon or you will burn your mouth. Tip: If you don’t have patty tins, you can make a plate jam tart in the lid of an ovenproof glass Pyrex dish. Remember to grease it well before adding the pastry and jam. When cool add a layer of cold custard over the top and enjoy.
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VIEWPOINT April 2020
Let them cool before eating or you will burn your mouth
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