I’ve had a long break from my blog, more about that in a later post. So to whet my appetite for writing again I thought I’d share a quick little recipe that was (and still is) one of my favourite treats with a cuppa. Making these also gave me an opportunity to reunite with my cooker/oven, which has felt very neglected over the summer due to my touring with the boys around Ireland.
And what prompted this eventual return to my blog? Well, yesterday would have been my Mum and Dad’s 50th wedding anniversary, a sad day for my family and I as Mum is truly missed. However, the reason I originally started this blog was, to share with you the recipes and love of food my Mum had and encouraged in us, her kids.
With that in mind, my tribute to Mum had to be pastry based as she was the Queen of Tarts. And although apple tarts were readily available in our house, jam tarts (with hot custard) were my favourite and usually only made if Mum had leftover pastry. So having mastered the art of pastry, I’ve discovered that they are the boys favourite treat too.
- 225g/8 oz plain white flour
- 150g/5 0z butter
- 25g/1 oz sugar
- 1 egg, beaten
Rub the flour and butter together till you get a breadcrumb consistency, then stir in the sugar. Make a well in the centre and add the beaten egg, using your hand form a ball of dough. Knead slightly and wrap in cling film. Place in the fridge to rest for about 30 minutes.
I feel I need to say that I usually make my pastry in the food processor. The art of good pastry is cold hands! I find it impossible to have cold hands in a warm kitchen, so for me, combining the ingredients in this way means the pastry is handled less and therefore the result is a more manageable pastry. Follow the method above but instead of you doing the work your food processor does it for you. However, be careful not to over work the ingredients as the pastry will become tough.
Preheat the oven to 19oc/365f/gas 5. I use what we always called a bun tin (such as used for fairy cakes), with 12 moulds for these tarts. Some people recommend lightly greasing each mould with a little butter but I never do because there is so much butter in the pastry. But if you are more comfortable doing this, go ahead.
Roll out the pastry directly from the fridge, until approximately 4mm in thickness
I use a cookie cutter to form circles approx. 31/4 inch/8.2cm in diameter. Press each circle gently into the moulds of the bun tin. To do this, I use a little of the pastry rolled up into a ball and press the circle right down into the mould. This will prevent you from piercing the pastry, which would cause some of the jam to leak from the pastry and cause the tart to stick to the mould. Put a scant teaspoon of jam into each mould.
Bake in the preheated oven for 15 mins or until golden brown. Remove from the oven and leave to cool completely, do not attempt to eat while hot, the jam will be like lava and will give your mouth a nasty burn (yes I’m speaking from greedy experience!!).
These are great as suggested earlier with a cuppa or slightly heated and served with custard, so yummy.