- Preparation time:
- 20 mins + 15 mins resting
- Cooking time:
- 12-18 mins
Easy to make from scratch or to create using leftover pastry trimmings, small and large jam tarts are one part of our culinary heritage. You can use apricot, raspberry, strawberry or blackcurrant jam to make these tarts.
Rub a little butter around the insides of a 12 hole tart tray and preheat the oven to 180°C/Fan 160°C/350°F/ Gas 4)
Put the flour and butter into a large bowl. Using a pastry blender or fork, mash the butter into the flour until it resembles breadcrumbs. Stir in the sugar
Sprinkle the water over the flour and stir to bring together a ball of dough. Cover the dough and leave it to stand for 15 minutes
On a lightly floured surface, or between two sheets of parchment, roll out the pastry to the thickness of a £1 coin
Select a pastry cutter or cup a little bigger than the holes of a tart tray and press it into the dough to make circles. Lift the pastry circles on to the prepared tray
Gather up the offcuts into a ball of dough, roll it out again and cut more circles for the second tray
Put a teaspoon of jam in the centre of each tart. Bake for 12-18 minutes depending on size
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