Jam Tarts
Makes 12
INGREDIENTS:
160g plain flour
1 tbsp caster sugar
90g chilled unsalted butter, cut into cubes
1 egg yolk
12 tbsp jam – raspberry, marmalade, lemon curd
METHOD:
1. Sift the flour into a large bowl, stir in the caster sugar and a pinch of sea salt. Using your fingertips rub the cubed butter into the flour until it resembles fine breadcrumbs.
2. Using a fork, mix the yolk and 3 tbsp ice-cold water into the dough and mix together until it forms a dough ball. Knead briefly until smooth, then flatten into a disc. Wrap in cling film. Chill for 15 minutes in a fridge.
3. While the pastry is chilling pre-heat the oven to 200°C/fan180°C/gas 6. Roll out the pastry on a lightly floured surface, cut out 12 rounds with an 8cm fluted cutter.
4. Place the pastry rounds in a non-stick patty tin. Drop 1 tbsp jam into each. Chill until ready to bake.
5. Bake for 12 minutes until the pastry is cooked and the jam bubbles. Remove the tarts to a wire rack and allow to cool.
