STRAWBERRY JAM TARTS

Jam Tarts

INGREDIENTS

1. Refined floor - 250g    
2. Butter (unsalted) -110g 
3. Water cold  - 60 ml
4. Salt - to taste
5. Strawberry jam

METHOD

Step 1:

Preheat the oven to 180°C . Grease a hole tart tin with butter.

Step 2:

To make the pastry, put the flour and salt into a large bowl. Rub the butter into the flour using your fingertips until it looks like coarse breadcrumbs. 

Step 3:

Using a knife stir in enough cold water to bind the dough together. Wrap the pastry in cling film and chill in the fridge for fifteen to twenty minutes.

Step 4:

On a lightly floured surface, roll out the pastry to ½ cm thickness. Use a round cutter to cut discs of pastry, slightly larger than the hole in the tin, then press one disc into each hole.

Step 5:

Spoon a  teaspoon of strawberry jam into each pastry case. Bake in the oven for ten to fifteen minutes or until golden brown. Remove the tarts from the oven and cool on a wire rack.

Tip:
  you can also Blind Baking the shell for 5  min or half done and add the jam and bake it once again for 10 minutes or till its full done.

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