Laura
Arnold
Sara Dobson
CibbuanoRed currant jam tarts
April 19th 2008 23:03
Red currant jam tarts
Mmmm… who doesn’t need a bite of sweetness now and then? Just a little something to reach those sweet tastebuds at the back, who have been waiting patiently all day long. But what to eat?
These beautiful red currant jam tarts bursting with colour, certainly do the trick. If you like your jam, then jam tarts really are the way to go, as the small pastry shell complements nicely the sweet taste of the jam and really lets the jam exhibit its flavour! Ooh la la!
Red currant jam tarts
Ingredients: 1 ˝ cups plain flour, 100g chopped chilled unsalted butter, 2-4 tbsp chilled water, good-quality red currant jam and fresh red currants to decorate
Steps: Sift the flour into a large bowl and add the butter, using fingertips rub the butter into the flour until the mixture resembles fine breadcrumbs. Make a well in the centre and add 2-4 tbsp water and mix with flat-bladed knife using a cutting action. Gather the dough together and lift out onto a floured work surface. Press the dough together into a ball and press into flat disc. Wrap and refrigerate for 20 minutes. Then roll out between 2 sheets of baking paper. Roll tbsp of mixture into balls then roll with a rolling pin to a thickness of about 5mm. Cut circles using a cookie cutter or top of a glass then place into a 12-holed mini pastry tin. Blind bake for 12-15 minutes (Take care as they burn easily) then allow to cool.
Meanwhile, melt the jam by placing the jam in a waterbath or placing the jar of jam into a bowl of boiling water until the consistency is more runny. (This makes the jam filling process much easier) Fill the cooled tart shells with the jam and top with a red currant.
Makes about 40
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