Jam Tarts
Oven Time : 20-25 mins
What you need:
- 225g/8 oz Odlums Cream Plain Flour
- 125g/4 oz Butter (room temperature)
- 25g/1 oz Shamrock Golden Caster Sugar
- 1 Egg, beaten
- 4 tablespoons Water (approx)
- Jam (Raspberry, Apricot, Lemon Curd)
How to:
- Preheat oven to 200°C/400°F/Gas 6. Lightly grease a bun tin.
- Put the flour and sugar into a bowl, rub in the butter until mixture resembles breadcrumbs.
- Add the egg and sufficient water to mix to a soft dough. Turn onto a floured board and gently roll out dough to 3mm/one eight of an inch.
- Cut into rounds with a 7½cm/3" cutter. Place the rounds in the bun tin and prick well with a fork.
- Put into preheated oven for 10 minutes, remove from oven and place a teaspoon of your favourite jam into each. Return to the oven for a further 10-15 minutes until pastry is golden brown.
- Remove from oven and allow to stand for about 5 minutes, then transfer to a wire tray to cool.
Bake with the Best
What you need:
- 225g/8 oz Odlums Cream Plain Flour
- 125g/4 oz Butter (room temperature)
- 25g/1 oz Shamrock Golden Caster Sugar
- 1 Egg, beaten
- 4 tablespoons Water (approx)
- Jam (Raspberry, Apricot, Lemon Curd)
How to:
- Preheat oven to 200°C/400°F/Gas 6. Lightly grease a bun tin.
- Put the flour and sugar into a bowl, rub in the butter until mixture resembles breadcrumbs.
- Add the egg and sufficient water to mix to a soft dough. Turn onto a floured board and gently roll out dough to 3mm/one eight of an inch.
- Cut into rounds with a 7½cm/3" cutter. Place the rounds in the bun tin and prick well with a fork.
- Put into preheated oven for 10 minutes, remove from oven and place a teaspoon of your favourite jam into each. Return to the oven for a further 10-15 minutes until pastry is golden brown.
- Remove from oven and allow to stand for about 5 minutes, then transfer to a wire tray to cool.
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