Recipe Of The Week - Jam Tarts
|Published: 21st May 2012 08:04|
Here's the latest of our weekly recipe articles, published in association with Nicholas Hythe Kitchen Design Studio and Everlasting Cakes.
All recipes will be supplied by local baker, celebrated artist and author of the recipe book 'Everlasting Cakes', Kathy Santiago. After this week, we'll publish a new recipe every Monday and will try to be seasonal where we can.
Making jam tarts is easy as pie - forgive the intentional pun!
I unashamedly take the cheats way out - bottle of jam and packet pastry. The fiddly bit comes when trying to lattice the top - this too can be overcome by owning a lattice wheel and it's done in just one roll!
- 2 x 375g packets of ready made shortcrust pastry, thawed
- Jar of jam of your choice, about 340g. Raspberry with pips is good!
- Fruit for decoration
- Milk for brushing
Set oven to 220°, gas mark 8.
Line a pie dish with the first packet of pastry, trimming as necessary. Fill pie shell with jam to your taste.
Cut the second packet of pastry into strips, beginning in one corner lace two pastry strips across the pie. Continue round the edge till covered. Alternatively roll your prized lattice wheel over the flat piece of pastry and plonk it on top of the tart. Fork gently round the edges to seal the two pieces of pastry.
Brush with milk and bake for 25 minutes, or when crust turns golden brown. Serve with fruit and fresh cream.
Don't eat when freshly baked as the jam will cauterise your palate.