This is how it's made Royal Jam Tarts

  1. To make the pastry place the plain flour in a bowl with the Stork with Butter
  2. Rub the Stork with Butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
  3. Stir through the sugar.
  4. Add the water a tablespoon at a time and work the pastry until it just comes together.
  5. Knead lightly until even, wrap in clingfilm and allow to chill in the fridge for 30 minutes.
  6. Roll out the chilled pastry on a lightly floured work surface to approx. 4mm in thickness and cut out 12 circles.
  7. Line the recesses of a shallow bun tray with the pastry circles.
  8. Gather together the pastry trimmings and re-roll. Cut out 12 small crowns with a sharp knife.
  9. Fill each pastry case with 1-2 teaspoons of jam.
  10. Top each tart with a pastry crown and bake in the oven for 12-15 minutes until golden.
  11. Transfer to a wire rack and allow to cool. Serve.
  • Temperature: 180C Fan /200C / Gas mark 6 oC
  • Baking time:
  • Serves: 12