Introducing my exceedingly rustic Strawberry Jam Tarts. Now before you say anything, this was my first attempt at making pastry and to make it more of a challenge I had no biscuit cutters or rolling pin. I don’t make it easy for myself do I? All things considered I think they turned out pretty nicely, they were quick and easy to put together and they taste good too. If your a pastry making King or Queen perhaps stop reading now, but if you too are new to pastry why not give this uber simple recipe a go to get you started.
Adapted from Queen of Crafts
225g plain flour
pinch of salt
1 tbsp icing sugar
- In a large bowl, sieve together the flour, salt and icing sugar. Add the butter and rub into the flour with your fingertips until it resembles breadcrumbs. Add cold water, 1 tbsp at a time, to bring the mixture into a dough. It is ready when it just about clings together. It shouldn’t be sticky and should come cleanly off the bowl as you gather it together.
- Wrap the dough in cling film and chill in the fridge for about 30 minutes.
- Once chilled, take the dough out and leave to warm to room temperature. Meanwhile, preheat the oven to 180C.
- Roll out the dough on a surface dusted with flour to about 0.5cm thick. Cut rounds with a fluted biscuit cutter that is slightly larger then the holes of the cupcake tin. Be sure to leave a little pastry to make hearts and strips as decorations.
- Grease the tin and line each hole with a round of pastry. Put a spoonful of jam in the centre of each round, being sure not to over fill.
- Place the decorations on top of the jam and glaze with a little jam.
- Bake for 15 minutes until the pastry is a light golden brown. Remove and cool on a wire rack.