Extract from Cream Buns and Crime by Robin Stevens
Jam tarts were on the menu at Fallingford too, at Daisy’s birthday tea. This recipe is incredibly easy and fun – I love blueberry jam in mine, but I know that Daisy would prefer more traditional raspberry or strawberry!
|2 tsp||caster sugar|
|A jar||of your favourite jam|
Sift the flour, salt and sugar into a bowl and rub the butter into the mixture with your fingers until it looks a bit like fine breadcrumbs.
Stir in the water, one tablespoon at a time, until it forms a dough.
Wrap the dough in cling film and leave it in the fridge for 15–20 minutes.
Preheat the oven to 180˚C/Gas Mark 4.
Roll the dough out on a floured surface. Using a glass or tumbler or biscuit cutter, cut the dough into circles.
Place the dough circles in the cups of a greased and floured cupcake tray. Poke each little circle with a fork a few times, and then put a heaped teaspoon of jam into the centre of each one. (You don’t have to use all the jam in the jar, of course! Keep some for your breakfast.)
Bake the tarts in the oven for 15–20 minutes until they are golden brown.
Take them out of the oven, cool them on a rack and then eat. Remember that it is NOT a good idea to try these before they are cool, because the jam goes molten hot!