2 egg yolk
25 g caster sugar
1 pinch of salt
225 g plain flour
110 g butter
- First make the pastry. Either do it the old fashioned “rub butter and flour together, then add sugar and salt, followed by the eggs” method, or whizz the lot together in a food processor (my favourite method). Add a little water if too crumbly.
- Bring the mix into a ball, wrap in cling film and pop in the fridge to rest for 30 mins.
- Roll out the pastry and cut into circles to fit a cup cake baking tray. Push them in lightly and brush with milk.
- Add a dollop of jam in the centre of each one - not too much as it will bubble up.
- Use a small cutter and cut little pastry hearts out of the leftover pastry. Pop one on the top of each jam tart and brush with milk.
- Bake in a medium/hot oven for 15/20mins, until the edges are golden.
- Lift onto a cooling rack and do not let anyone taste until cooled - boiling hot jam is lethal!
Make a batch of these with different jams so that the finished plate has a mix of bright, jewelled colours. The pastry also freezes well, so if you want to make only a few, divide the pastry ball in half, pop the rest in a freezer bag and freeze.
Biscuit and sweets
Jam and chutney
Kids can help