Jam tarts

PennyBy Penny    

May 23, 2015

  • Yields: 24 tarts


8oz plain flour

4oz block butter cubed

2dessertspoons caster sugar

1 egg yolk

Cold water to bind

Your favourite jam or curd


1Heat oven to 200C

2Put the flour , sugar and cubed butter into a bowl

3Rub together with your fingertips until the butter is combined and the mixture resembles bread crumbs

4Mix in the egg yolk

5Add enough water so that the pastry comes into a ball , collecting everything from the side of the bowl

6Wrap in clingfilm and chill for at least 30 minutes

7Roll out onto a floured surface

8Cut 24 discs with a pastry cutter ( use a glass or mug if you have no cutters )

9Grease 2 bun tins ( or do one tray at a time of you only have one )

10Put the pastry in prepared tins

11Put a teaspoon of your jam/curd in each pastry disc

12Cook on top shelf for about 10-15 minutes

13Cool on wire rack

14Be careful if you can't resist eating one straight away . The jam will be like molten lava