Jam Tarts
photo by mums the word
- Ready In:
- 33mins
- Ingredients:
- 5
- Yields:
-
18 small tarts
- Serves:
- 9
ingredients
- 130 g butter
- 275 g plain flour
- 1 tablespoon caster sugar
- 60 ml cold water
- jam, of choice
directions
- Chop the butter into small bits and add to a bowl.
- Add the flour and caster sugar and with fingertips rub the butter into the flour until it resembles fine breadcrumbs.
- Add the cold water and knead it in a little and roll into a ball.
- Wrap the ball in clingwrap and put in the freezer for 20 minutes.
- Preheat oven to 180 degrees celcius.
- Remove from freezer and sprinkle some flour onto your worktop.
- Roll out the pastry to about 3mm in thickness and cut shapes with a fluted cutter or scone cutter, cut them just a little larger than the hole in the tray.
- Place into the tray and push down to make an indentation for the jam to go into.
- Add 1 teaspoon of jam.
- Place into oven and cook for 18-20 minutes.
- Cool on a wire rack being careful as the jam is very hot.
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Reviews
-
These were pretty good and quite easy to prepare. But I had a little trouble understanding some of the directions. I still don't know what is meant by "cutting them a little larger than the hole in the tray". But I don't own any kind of baking tray with holes in it anyway, so I decided to just use my standard-size muffin tin. And that worked out OK. Like another reviewer, I had a little trouble with the dough, which I suspect was an error in converting measurements to US standards (too much flour). So I added a little more water, and it all came together after that.
-
What cute little tarts these are! I had a bit of trouble with the pastry but I think something went wrong when I converted the measurements. I used an online conversion chart to change from grams into cups but it seemed like I ended up putting in too much flour. So I adjusted by adding about 2 tbsp more water so that I could work the dough. No harm done, they tasted fine. I would say to watch how much jam you put in them because some of mine overflowed a bit. Made for PAC 2011.
RECIPE SUBMITTED BY
Stay at home mum, love to cook and sew.