Jam Tarts

Method

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1. Rub the butter into the flour and sugar until it looks like breadcrumbs, then stir in the water a tablespoon at a time until the dough just holds together.

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2. Wrap and chill 30 minutes.

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3. Heat the oven to 200°C / 400°F and grease a 12-hole bun tin.

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4. Roll the pastry out to 3 mm thick and cut 12 rounds with a 7 cm cutter, re-rolling the trimmings.

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5. Press the rounds into the holes of the tin and prick each base with a fork.

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6. Spoon about half a tablespoon of jam into each case, filling them only two thirds full.

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7. Bake 12 to 15 minutes, until the pastry is golden and the jam is bubbling.

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8. Cool in the tin 10 minutes, then move to a wire rack.

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Chef’s Tips

• Fill the cases only two-thirds full. Jam boils over and glues the tarts in.
• Use a well-set jam. A runny one bubbles over.
• Let them cool before eating. The jam is dangerously hot.

Pairing Suggestions

• A cup of tea
• A glass of milk
• Custard

Storage & Reheating

Keep in a tin 4 days. Freeze baked for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.