Strawberry Jam Tarts, 75g unsalted butter, 1 egg yolk, strawberry, raspberry, Wooden spoon, Rolling pin, breadcrumb-like consistency, stick together in a lump, knead the pastry gently, Prick the dough, about 20 minutes
150g plain flour
Pinch of salt
75g unsalted butter
3 tablespoons caster sugar
1 egg yolk
Jam (strawberry, raspberry or apricot work well)
You will also need:
Big mixing bowl
Pastry board (or a flat, shiny surface)
Circular cookie cutter (or use the rim of a glass)
Non-stick patty tin
• Sift the flour and salt into the bowl. Cut the butter into small cubes and drop them in.
• With your fingers, rub the butter into the flour. You will end up with a breadcrumb-like consistency.
• Add the caster sugar and egg yolk and mix to a stiff consistency, using the wooden spoon. You will need to add a little cold water (try a tablespoon at a time) to make it stick together in a lump. Too much water will make it too sticky so add it gradually and work it through, thoroughly. Three tablespoons should be more than enough.
• Knead the pastry gently for a few minutes then leave in the fridge for 15 minutes to rest. Turn on the oven (190C / gas mark 5 / 375F) to pre-heat.
• Sprinkle a little flour onto the pastry board or worktop. Put your lump of dough on it and roll out the dough to about an eighth of an inch thick. Make sure the thickness is even all the way across.
• Cut out rounds of dough with the circular cutter and place them in the tart tin. Prick the dough a few times with a fork on the bottom and sides.
• Put a blob of jam into each (roughly a teaspoon is good).
• If you have any dough left over, gather the bits up and roll them out flat again. Cut the playing card shapes of clubs, hearts, diamonds and spades out of this dough, either freehand with the table knife or make a template out of cardboard. Make sure they are small enough to fit on top of the tarts.
• Place the dough shapes on top of the jam and put them in the top half of the oven for about 20 minutes until golden brown.
• Leave to cool before eating – the jam gets VERY hot.