Name: Jam tarts
Cook time: 15 min
Total time: 15 min
Ingredients: 2 cup (300g) plain flour; 1/4 cup (40g) icing sugar, plus 1 tablespoon extra, for dusting; 185 gram cold unsalted butter, coarsely chopped; 1 egg yolk; 1 tablespoon iced water; 1/3 cup (110g) strawberry; 1/3 cup (110g) black cherry jam; 1/3 cup (110g) apricot jam; 1/3 cup (110g) raspberry jam

Jam tarts

Everyone loves a jam tart, especially with a little dollop of whipped cream on top. For something slightly different, try filling some of the cases with marmalade rather than jam.

Makes 36 Item

Cook

15M

Ingredients

2 cup (300g) plain flour

1/4 cup (40g) icing sugar, plus 1 tablespoon extra, for dusting

185 gram cold unsalted butter, coarsely chopped

1 egg yolk

1 tablespoon iced water

1/3 cup (110g) strawberry

1/3 cup (110g) black cherry jam

1/3 cup (110g) apricot jam

1/3 cup (110g) raspberry jam

Method

1.Preheat oven to 220°C.

2.Process flour, icing sugar and butter until crumbly. With motor operating, add egg yolk and enough of the water to make ingredients come together. Turn dough onto a floured surface; knead gently until smooth. Roll half the pastry between sheets of baking paper until 3mm thick. Repeat with remaining pastry. Place on trays and refrigerate 30 minutes.

3.Grease three 12-hole (1-tablespoon/20ml) shallow round-based patty pans.

4.Using a 6cm round cutter, cut 18 rounds from each piece of pastry; re-roll pastry scraps as necessary. Press pastry rounds into pan holes. Prick pastry cases well with a fork. Refrigerate 30 minutes.

5.Bake pastry cases about 5 minutes. Drop slightly rounded teaspoons of jam into pastry cases.

6.Bake tarts about 10 minutes; cool. Dust with extra sifted icing sugar before serving.

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