Little Jammy Tarts

So I found this recipe in Lorraine Pascale's Fast, Fresh and Easy Food recipe book. I just love it as it is so simple and the jam tarts are so delicious! They are so easy to make and you do not need many ingredients to make them.

What you need-
For the pastry:
- 250g plain flour
- 125g soft butter
- 2 tbsp soft light brown sugar
- pinch of salt
- 1 egg
- large bowl or food processor
For the tarts:
- a little sunflower oil for greasing
- 12tbsp of one type or a selection of preserves
- 1 medium egg
- round and star cutter
- 12-hole muffin tin
- rolling pin
- pastry brush
- wire rack

The recipe is so easy, the pastry does not take long at all to make. All you need to do is put the flour, butter, sugar and salt in a food processor and blend until the mixture resembles fine breadcrumbs. Next, add the egg and blend again until it all comes together into a dough. Take it out the processor and shape into a ball, then wrap it in cling film and put in the fridge to firm up for 30 minutes. If you do not have a food processor, rub all the dry ingredients and the butter with your hands and mix in the egg when the mixture resembles fine breadcrumbs. When it has come together do as it says above.

Once your pastry has had 30 minutes to harden up in the fridge, roll out to 5mm thick using a rolling pin. Using the round and star cutters cut 12 of each shape. Make sure you preheat the oven to 180 degrees celsius and grease the tin before putting the pastry discs in (some on mine stuck!). Next, line each hole of the muffin tin with a pastry disc and prick a few holes in the bottom with a fork.

You can now add the tbsp of preserve into the pastry case and then put the pastry star on top. Next, crack the egg into a small bowl, whisk slightly with a fork and then brush each star with the egg.


The little jammy tarts then need to go into the freezer for 5 mins before they go into the oven so the butter hardens up and does not melt before the flour does (they will be soggy otherwise!). Remove them from the freezer and bake for 20-25 minutes. Once cooked, the pastry should be crisp and

holden brown. Make sure you leave them in he tin to cool for a few minutes before removing them to completely cool on a wire rack. Be careful when eating warm as the jam will be piping hot! I know the jam has gone over the top but they look rustic and homemade.