Like the wild teenager that I am, I spent my afternoon baking a batch of 20 jam tarts. Since they taste so good I thought I share the recipe that I used to bake them. I’m not Nigella so don’t expect too much from me…
- Blackcurrant jam and lemon curd
- 255g of plain flour
- 140g of butter
- Around 6 tbsp of cold water
I roughly followed the measurements given in a recipe on the BBC Good Food website, which is great if you’re looking for recipes that have few stages and are easy to follow, by the way.
You can actually use margarine or butter; it doesn’t make a big difference if you prefer using one or the other. I just buy butter because it comes in a block so it’s more convenient to cut into cubes and to weigh it.
I don’t tend to follow recipes too much because they’re never perfect. You always need to add more or less of something that the recipe tells you to. For example, I used more water than the recipe told me too and I also left out sugar, which the recipe said to use.
Preheat your oven. I usually set mine between 180 and 200 degrees.
Grease a cupcake tray. I usually use butter for this. Is that what you’re supposed to use? Oh well, it works.
Sieve the flour into the mixing bowl along with cubes of butter. Mix the two together with your fingers until the mixture resembles breadcrumbs. Don’t try and use a spoon or any other kitchen utensil – you’ll make a mess and it won’t resemble breadcrumbs at all.
Add a small amount of water to the mixture until it creates the dough. Don’t use too much water because the dough will become too sticky and you’ll have to add more flour. On the other hand, not using enough water will make your dough fall apart as it won’t stick together properly.
Roll out the dough using a rolling pin. Remember to put flour on your kitchen worktop or the dough will just stick to the surface and you’ll make a mess.
Cut the pastry into circles. I usually turn a glass upside down for the shape of the tarts because it creates a perfect circle that fits my cupcake tray. The recipe I used was supposed to make up to 12 tarts but I managed to make 20. This is probably because I roll the dough until it’s thinner because if the pastry is too thick then the tarts will taste quite sickly.
Put the jam into the pastry. Even though I try to only use a small amount of jam there is always a few that decide to spill over the sides of the tray.
Put the tarts in the oven for about 12-15 minutes. However, everyone’s oven is different so keep checking on them so they don’t burn.
Thank you for reading!
Jam tarts are honestly the simplest thing to bake and you don’t need to buy a lot of ingredients so it’s actually cheaper to bake them yourself instead of buying them from shops.
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Bye for now,