Jam Tarts Recipe
Easy to make with mum, this recipe uses Duerr’s Rhubarb & Custard Homebaking Jam but can be adapted to use any flavour of Duerr’s jam such as strawberry, apricot or raspberry.
100g (3½ oz) plain flour
Pinch of salt
50g (2 oz) unsalted butter
14g (½ oz) caster sugar
1 egg yolk, beaten
Cupful of cold water with an ice-cube in
1 jar of your Duerr’s Rhubarb & Custard Homebaking Jam
- Preheat oven to 190°C (180°C for a fan-assisted oven).
- Weigh out the butter, cut it into small pieces and transfer to the freezer for a few minutes to chill.
- Half-fill a cup with water and add a couple of ice-cubes.
- Sift the flour into a large bowl and add the salt and mix briefly.
- Drop the butter pieces straight from the freezer into the flour and salt mixture and, making sure that your hands are cold, rub the lumps of butter into the flour until the mixture resembles fine breadcrumbs.
- Stir the sugar into the flour mixture and make a well in the middle.
- Pour the egg yolk and 1-2tbsp on cold water into the well.
- Use a wooden spoon or flat knife to gently fold the ingredients together, adding a little more water as necessary until the mixture shows signs of coming together as a dough.
- Wrap the dough in cling film and leave in the fridge for 20 minutes before using.
- Roll the pastry out to ½ cm, and cut into rounds slightly larger than the holes in your tartlet tray.
- Press the pastry gently into the holes of the tray, and prick the base of each one with a fork.
- Place in the oven for 12-15 minutes, or until the pastry is golden. Switch off the oven when finished.
- While the tarts are still warm, spoon between 1-1½ tsp of Duerr’s rhubarb & custard homebaking jam into each one.
- Place the tarts back into the cooling oven for a few minutes until the jam settles and melts.
- Allow the tarts to cool before serving.
Tip: To make sure the pastry turns out nice and flaky, keep the ingredients and cooking area cool. If your hands are too warm, you can run them under the cold tap before handling the pastry!