Jam Tarts
A curious twist on jam tarts, with our favourite Women’s Weekly recipe.
Try this with our range of jams and preserves.
INGREDIENTS
2 cup plain flour
1/4 cup icing sugar, plus 1 tablespoon extra for dusting
185g cold unsalted butter, coarsely chopped
1 egg yolk
1 tbsp iced water
1/2 cup The Curious Cabinet Strawberry and Pepper Berry Jam
1/2 cup The Curious Cabinet Strawberry and Rhubarb Jam
1/2 cup The Curious Cabinet Rhubarb and Ginger Conserve
METHOD
1. Preheat oven to 220°C.
2. Process flour, icing sugar and butter until crumbly. With motor operating, add egg yolk and enough of the water to make ingredients come together. Turn dough onto a floured surface; knead gently until smooth. Roll half the pastry between sheets of baking paper until 3mm thick. Repeat with remaining pastry. Place on trays and refrigerate 30 minutes.
3. Grease three 12-hole (1-tablespoon/20ml) shallow round-based patty pans.
4. Using a 6cm round cutter, cut 18 rounds from each piece of pastry; re-roll pastry scraps as necessary. Press pastry rounds into pan holes. Prick pastry cases well with a fork. Refrigerate 30 minutes.
5. Bake pastry cases about 5 minutes. Drop slightly rounded teaspoons of jam into pastry cases.
6. Bake tarts about 10 minutes; cool. Dust with extra sifted icing sugar before serving.
