Jam tarts

Apologies for the picture quality

I made these huge jam tarts yesterday! I wasn't planning on posting them, hence the lack of photos but they went down a treat so I figured I'd let you know my secrets. 

Prep Time: 20 mins

Cook Time: 15/20 mins

Yield: Approx 18 tarts /

or 4 if you use a large tart mould tray. 

Ingredients: 

• 8oz/250g plain flour
• Pinch of salt
• 4oz/100g butter
• 2-3 tbsp cold water 
• Fruit jam of your choice, or lemon curd. 
• A little extra butter for greasing

Preparation: 

Preheat oven to 350 F/180 C/Gas 4 

Lightly grease 12 hole tart mould with a little butter. 

Making the Pastry

• Place the flour, butter and salt into a large bowl. 
• Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm. 
• Add the water to the mixture, and stir until the dough binds together - add more cold water teaspoon at a time if the mixture is too dry. 
• Wrap the dough in cling film and chill for a 15-30 mins. 

Assemble the Tarts

• Take your chilled pastry and roll it out to a thickness of 0.5cm. Then cut out circles from the pastry just slightly bigger than the holes in the prepared tart mould. Gently press one disk into each hole. 
• Place a heaped teaspoon of jam/lemon curd into the pastry lined tins. Be careful not to overfill!
• Bake in the preheated oven for 15/20 mins - until golden brown. Leave them to cool completely before eating as Jam stays very hot for a long time and will burn your mouth!