Blueberry jam tarts!
Blueberry jam tarts
I think I must be in a jam tart phase of my life because I just keep feeling like eating them! Somehow when I eat these tarts they remind me of Alice in Wonderland! I haven’t the foggiest idea why this is the case, but such is the way it is. Maybe it is the whole *tea-party* concept? Which reminds me, T2 now have their own café which is trés chic and trendy, but I seem to be *tangenting* again! Anyway, I just adore the deep colour of blueberry jam! It’s so dark! Almost like its hiding secrets! Seems even exotic! Mmmm… blueberries are delicious too. No wonder I like these blueberry jam tarts.
Blueberry jam tarts
Ingredients: 1 ½ cups plain flour, 100g chopped chilled unsalted butter, 2-4 tbsp chilled water, good-quality blueberry jam and fresh blueberries 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 blueberry.
Makes about 40
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