THE QUEEN OF HEARTS - VALENTINE'S JAM TARTS
Jam tarts are a quintessential British teatime treat - little crispy short crust pastry rounds filled with assorted fruit jams, such as strawberry, raspberry, apricot, blackcurrant and lemon curd. They were the first things my mum taught me to bake when I was little, and in turn, I taught my daughter how to make them when she was very small. Here I have suggested that as a Valentine's Day treat, you top the jam tarts with a little pastry heart........after all, the way to a loved one's heart is through their stomach! Jam Tarts normally do NOT have any pastry topping however, so for the rest of the year, just make them as posted with no pastry lid, or use other suitable shapes appropriate for a special event. I have posted homemade short crust pastry, it is so easy to make and is far superior to ready-made, although I DO use ready-made when I am short of time! Try to use good quality or homemade jams and jellies, the higher the fruit content, the less the jam or jelly will bubble out of the pastry case. These are essential for any English Tea Party, especially if Alice in Wonderland has been invited............along with the white rabbit! Have fun!
Provided by French Tart
Categories Tarts
Time 57m
Yield 12-18 Jam Tarts, 6-9 serving(s)
Number Of Ingredients 6
Steps:
- Sieve the flour into a large mixing bowl, add the butter and rub it in using your fingertips until the mixture looks like fine breadcrumbs.
- Use a knife to mix in the water, a little at a time stirring with the knife until the mixture comes together and you can form a ball with your hands.
- Wrap the pastry in a piece of clingfilm and put it in the fridge for 30 minutes - this will make it easier to roll out.
- Turn the oven on to 200°C/400°F/Gas Mark 6.
- Sprinkle the work surface and your rolling pin with a little flour and roll the pastry out to about ¼ cm thick.
- Dip the cutter in flour then cut out as many circles as you can - you may need to gather the bits of pastry up and roll them out again to make 12 to 18 circles.(Make sure you leave a little of the pastry scraps for the heart shaped pastry lids!) Once you have the desired amount of pastry cases, roll out the pastry scraps and cut out the required amount of hearts, using a mini heart shaped biscuit/cookie cutter.
- Lay the rounds of pastry in the tart tin, which has been buttered or greased and press them gently into place. Prick the base of each tart once with a fork.
- Put the tart tray into the oven and bake for 6 minutes until the pastry is very pale golden. Using oven gloves take the tray out of the oven.
- Carefully put 1 heaped teaspoon of jam into each tart, and then top them off with a pastry heart. Using oven gloves put the tray back into the oven for 6 minutes.
- Using your oven gloves take the tray out of the oven.
- Leave them to cool for a few minutes then use a palette knife to gently lift the tarts out of the tin and leave to cool completely on a wire rack. Arrange them on an attractive serving plate and sprinkle with caster sugar.
JAM TARTS
This is a recipe my daughter found in a children's colouring book. We love to make them together. A good basic recipe for children to try, with an adults help.
Provided by ms.fabulous
Categories Dessert
Time 33m
Yield 18 small tarts, 9 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 247.4, Fat 12, SaturatedFat 7.4, Cholesterol 30.9, Sodium 103.5, Carbohydrate 30.6, Fiber 1, Sugar 1.5, Protein 4.1
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- Lightly dust a clean work surface with flour. Roll out the pastry until about 3mm thick. Using a 7.5cm fluted round cutter, stamp out 12 circles of pastry and use to line a 12-hole nonstick patty tin. Chill in the fridge for 30 minutes.
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