Jam Tarts Recipe by Paul Hollywood
This Jam Tarts Recipe is from Paul Hollywood’s A Baker’s Life.
My mum used to make these for us when we were little, often using leftover pastry from a pie. She’d dollop brightly coloured Robinson’s strawberry or raspberry jam into the pastry cases.
Her tip is to not fill them too much or the jam can gurgle over and make a mess. Jam tarts are simple to make but we love them and they’re worth rediscovering for family teas or children’s parties. They are very basic, very cheap – and a treat.
– 170g self-raising flour, plus extra for dusting
– 85g cold unsalted butter or margarine, cut into small dice
– 1–3 tbsp cold water
– About 15 tsp jam (any flavour)
1. Heat your oven to 200°C/Gas 6 and have ready two shallow 12-hole bun trays.
2. Put the flour into a bowl, add the butter or margarine and rub in with your fingers until the mixture resembles breadcrumbs. Stir in just enough water to bring it together to form a dough.
3. Roll out the pastry dough on a lightly floured work surface to a 4mm thickness. Using a 6.5–7cm fluted pastry cutter, cut out 15–20 circles.
4. Use the pastry rounds to line the bun trays (you’ll probably have some spare hollows). Add a scant teaspoonful of jam to each pastry case – not too much or it will ooze everywhere.
5. Re-roll the leftover pastry to make more tarts or use a star cutter to cut lids and position on top of the jam filling.
6. Bake in the oven for about 25–30 minutes, until the pastry is pale brown, checking after 20 minutes.
7. Leave the tarts to cool in the trays for 5 minutes, then carefully remove and place on a wire rack. Leave to cool completely.
Accompanying the Channel 4 series, A Baker’s Life contains 100 of Paul Hollywood’s very best baking recipes, which have been finessed over decades spent as a baker.
Thanks to this book (and its clear step-by-step instructions), recipes that Paul has spent years perfecting can be recreated at home. Favourites include garlic baguettes; feta and chive bread; chorizo and chilli Scotch eggs; mum’s ginger biscuits; double chocolate Danish twists; and hazelnut cappuccino cake.