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.
Scones and Jam
Our family loves freshly baked scones with lots of jam and cream as an indulgent morning or afternoon tea. How about yours?
Here’s our favourite recipe by the Country Women’s Association. We’ve tried lots of recipes, and this is now our go-to.
INGREDIENTS
4 cups Self Raising Flour
300ml of cream
300 ml Milk
Pinch of Salt
1 teaspoon sugar
Jam for serving, we suggest our Rhubarb & Strawberry Jam, Rhubarb and Ginger Jam, Strawberry & Pepperberry Jam or Chocolate & Bourbon Cherries.
METHOD
Sift flour (very important), add other dry ingredients, add cream and milk to dry ingredients and mix to make a soft dough using a knife not a spoon. Place on a lightly floured board and pat out to a thickness of about 2.5cm. Cut with a floured scone cutter. Do not twist the cutter when removing, straight up and down is the go! Push left over dough together and lightly knead are cut remaining scones until all dough is used. Place on a lined baking tray and bake in a hot oven (225 degrees fan forced) for about 12-15 minutes until they are golden on the bottom and top. Serve with lashings of jam and whipped cream! Enjoy
** This recipe can be altered to be gluten free by replacing the Self Raising Flour with Gluten Free SR Flour AND 1 teaspoon of Xantham gum. Add dry ingredients as above.