Royal Jam Tarts
Raspberry jam and crumbly pastry. Ruth Clemens of The Pink Whisk has a simple recipe for a classic teatime treat.
Cooking time20 minutes
Prep time30 minutes
Servings12 portions
Ingredients
- 170g plain flour
- 85g Stork with Butter
- 30g caster sugar
- 2-3 tablespoons cold water
- 225g seedless raspberry jam
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- To make the pastry place the plain flour in a bowl with the Stork with Butter
- Rub the Stork with Butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
- Stir through the sugar.
- Add the water a tablespoon at a time and work the pastry until it just comes together.
- Knead lightly until even, wrap in clingfilm and allow to chill in the fridge for 30 minutes.
- Roll out the chilled pastry on a lightly floured work surface to approx. 4mm in thickness and cut out 12 circles.
- Line the recesses of a shallow bun tray with the pastry circles.
- Gather together the pastry trimmings and re-roll. Cut out 12 small crowns with a sharp knife.
- Fill each pastry case with 1-2 teaspoons of jam.
- Top each tart with a pastry crown and bake in the oven for 12-15 minutes until golden.
- Transfer to a wire rack and allow to cool. Serve.
