Old Fashioned Jam Tarts
(19 Oct 2017)

Old Fashioned Jam Tarts

Old Fashioned Jam Tarts

Makes 12

Recipe by Angie Boyd

250g Cake Flour
200g Butter
100g Icing sugar
2 Egg Yolks

Home-made Jam:
750g Plums
500ml Water
750g White granulated sugar
½ Lemon, juice only

Sift the flour and icing sugar together.
Add the softened butter and rub into the dry ingredients.
Add the egg yolks to the mixture and mix well to form a soft dough.
Wrap in clingfilm and allow to rest in the fridge for about 30 mins before use.

Boil the plums in the water and lemon juice until the fruit is very soft.
Remove the pips with a slotted spoon.
Add the sugar and heat gently to dissolve the sugar.
Boil for about 20-30 minutes or until set. (105⁰C). Use the cold saucer test.
If storing, pour into sterilized jars and seal. Otherwise – use in your jam tarts..

To assemble:
You can use shop-bought jam instead of making your own; or substitute the jam for lemon curd.
250m Crème fraiche to serve

Roll the chilled pastry thinly out onto a lightly floured surface.
Cut out 12 discs using a fluted scone cutter and line 12 greased tart rings or a shallow muffin pan, with the pastry, pressing in gently.
Spoon dollops of the jam into each pastry case – taking care not to over-fill.
You can create a criss-cross lattice out of the remaining pastry to decorate the tops; or just leave plain.
Bake at 160ºC for about ½ an hour or until the pastry is golden brown and the jam is bubbling.
Remove and cool on a cooling rack.
Serve warm or at room temperature with crème fraiche or clotted cream – and a cup of tea! 

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