Jam tarts
Time: 50 mins
Makes: 18 tarts
A traditional and tasty treat for your toddler.
Ingredients
- 225g plain flour, plus extra for dusting
- 115g butter (chilled) cut into small pieces + extra for greasing
- 1tbsp golden caster suger
- 125piece egg yolk (large)
- 1.5tbsp cold water (1-2 tbsp)
- 18tbsp jam (strawberry, raspberry or apricot)
Method
-
Sieve the flour into a large bowl, add the butter and rub it in using your fingertips until the mixture looks like breadcrumbs.
- Add the sugar and mix in the egg yolk, then add the water a little at a time, stirring with a knife until the mixture comes together and you can form a ball with it in your hands.
- Wrap the pastry in clingfilm and put it in the fridge for 30 mins. Grease the tart tins.
- Take the pastry out of the fridge. Sprinkle your work surface and your rolling pin with a little flour and roll the pastry out to about 4mm.
- Dip a biscuit cutter in flour and cut circles out of the pastry. You may need to gather up the leftover bits of cut-off pastry and roll them out again to make all 18 tarts. Lay the 18 rounds of cut-out pastry in the tart tin and press them into place. Prick the base of each tart once with a fork.
- Cook the pastry in a preheated oven (200°C/400°F/Gas Mark 4) for six mins until the pastry is golden. Put one tsp of jam into each tart and return to the oven for six mins.
- Transfer to a wire rack to cool and enjoy! The tarts can be stored in an airtight container and taken on a picnic.
