|My jam tarts. The orange ones are apricot jam, the darker yellow ones are the Duchy Originals lemon curd, the bright yellow the Waitrose lemon curd.|
As I look at the list of things I’ve written about on here recently, I see it’s a lot of food stuff.
And here’s more.
Jam tarts. I don’t often eat them, because the shop bought ones are like cheap jam spread on layers of newspaper. But they seem so easy to make. Except the last time I made them, they were a disaster. It’s too long ago now to remember what happened.
On Thursday I was looking through my recipe books, deliberating what to cook for Sunday lunch (I menu plan in a fierce way, this keeps spending under control and I can also make sure we have a good balance of food during the week in terms of ‘have we eaten enough fish?’ etc. You can hate me if you want, but I AM that organised).
I skimmed through Jamie Oliver’s Best of British and found a recipe for jam tarts that didn’t just say “shop bought pastry, jam”, so I tried them.
They were delicious, a bit superior in fact. The pastry is chewy. Jamie says to use all different coloured jams, and I’m sure that’s a great idea if you like a rainbow effect on the serving plate (he does indeed call them “Rainbow Jam Tarts“, p. 178 of Jamie’s Best of British). But I found that, in reality, some are more popular than others.
And let’s face it, no-one likes a green jam tart.
My children really liked the apricot jam ones. Me and their father shoved down the lemon curd ones as if we were trying to hide evidence.
A word about lemon curd. I used the Duchy Originals one and the Waitrose own make. No comparison. The former was vastly superior, a darker colour (more natural looking), a far nicer taste: rounded and subtle, the Waitrose one was too sharp, ringing that “I’ve got lemons in me” bell a little too shrilly. The curds also acted differently in cooking. The Waitrose one exploded out of the tarts, the Duchy one was all well behaved and stayed put.
This made 24 tarts for me:
250g plain flour
250g icing sugar (try not to think about how much sugar that is)
125g unsalted butter
pinch of sea salt
1 large egg
The rind of a lemon or an orange, I used orange
A splash of milk
For the filling you will need a heaped tablespoon of your favourite jams or curds.
You need a jam tart tin, which is to say one of those shallow 12-hole tins. Not a deep one like you’d use for muffins or cupcakes. The sort you’d probably make mince pies in.
I greased mine very lightly.
Now, put the flour, sugar, salt and butter into a food processor and pulse until like breadcrumbs. Although in truth because there’s so little butter to dry ingredients, this will look more like what it is: lots of flour and sugar, rather than breadcrumbs. Crack in the egg, grate in the zest and pulse again, adding just enough milk to bring it all together. You’ll have a soft dough, flecked with zest.
Rest it in the fridge for at least 30 minutes, or until you’re ready to use it later.
Now preheat the oven to 180. Dust a surface with some flour, roll out the pastry to about 0.5cm thick (don’t make it too thin or they will collapse when cooked as they’ll be too thin to take the weight of the filling) and cut with a fluted cutter to a size bigger than the holes in the bun-tray. Place each circle in, gently push down.
Then add tablespoons of the jam/curd in: about one heaped tablespoon per tart. Don’t overfill but don’t be mean with it either. About half a cm below the top of the pastry shell should do it. Now, gently spread the jam/curd around so it lies flat and fills the shell. Don’t just leave it in a blob as fell off the spoon as it won’t spread out whilst cooking, the pastry rises to fill the gaps and you’ll end up with something less than perfect looking.
This won’t do.
Put into the oven (you may need to cook in batches if you only have one tray, but that’s okay cos the pastry can sit in the fridge for a day or two). Cook for 12-15 minutes. You want the tarts golden round the edges.
Leave in their tray for a few minutes before prising out. Mine came out quite easily although the ones with the lemon curd were the hardest to take out. The ones with the Waitrose lemon curd in were the hardest of all and broke up quite easily (I am never again buying this lemon curd).
If it interests you, these are also really easy for children to make. I didn’t let mine near it as it was my self-soothing project.