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.
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
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!