Jam Tarts

Ever since the Queen of Hearts made them immortal, Jam Tarts have been a favourite feature of afternoon teas! Any jam can be used, but berry jams are best. Make sure that the tarts are quite cool before you serve them. The pastry cools first and the jam will still be hot.

2 oz. plus

2 teaspoons butter

8 oz. flour

3 teaspoons castor sugar

½ teaspoon salt

2 oz. vegetable fat

2 to

3 tablespoons iced water

1 tablespoon sugar

6 oz. jam

Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C). With the 2 teaspoons of butter, lightly grease two 12-cup patty tins. Set aside.

Sift the flour, sugar and salt into a medium-sized mixing bowl. Add the remaining butter and the vegetable fat and cut them into small pieces with a table knife. With your fingertips, rub the fats into the flour until the mixture resembles fine breadcrumbs.

Add

2 tablespoons of iced water and, using the knife, mix it into the flour mix-ture. With your hands, mix and knead the dough until it is smooth. Add more water if the dough is too dry. Form the dough into a ball and wrap it in greaseproof or waxed paper. Place it in the refrigerator to chill for 30 minutes.

On a lightly floured surface, roll out the dough to ½ inch thick. With a 3-inch pastry cutter cut out 24 circles. Place the circles in the patty tins, taking care not to stretch the dough. Decorate the rims of the dough shells with the prongs of a fork.

Sprinkle a little of the tablespoon of sugar in the bottom of each dough shell. Spoon

1 teaspoon of jam into each shell and place the patty tins in the oven. Bake for

15 minutes or until the pastry is golden.

Remove the tins from the oven and, with a flat-bladed knife, gently lift the tarts out of the tins. Place them on a wire rack and allow them to cool before serving.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus