This week at The Pod’s Cookery Club we’ll be baking ‘Fancy Pants January Jam Tarts’. If you’d like to try these delicious teatime treats and cook along at home with an adult you can follow the recipe below.
It’s fancy, it’s January and its Jammy….job done!
For the sweet pastry
250 g plain flour , plus extra for dusting
250 g icing sugar
125 g unsalted butter , softened
a pinch of sea salt
1 large free-range egg
1 orange or lemon
a splash of milk
For the fillings
30 heaped teaspoons of your favourite jams, curds, marmalades and jellies
Let’s get baking….!
Put the flour, sugar and butter into a food processor with a pinch of salt and pulse until you have a mixture that looks like breadcrumbs. OR using clean hands add flour, butter, salt and using the tips of your fingers rub together until the mixture resembles fine breadcrumbs.
Crack in the egg, grate in the zest from your orange or lemon and pulse again, adding a little splash of milk to bring everything together, if needed.
Wrap the dough in cling film and pop it into the fridge to rest for 30 minutes.
Preheat the oven to 180°C/350°F/gas 4.
Dust a clean surface and a rolling pin with flour and roll out the pastry so it’s 0.5cm thick.
Get yourself a few 12-hole jam tart trays (or cook the tarts in batches) and a fluted pastry cutter just a little bigger than the holes of the tray (normally around 6cm). Cut out rounds of pastry and gently push them into the wells so they come up the sides. Any leftover pastry can be gently pushed back into a ball and rolled out to make a few more tarts.
Put 1 heaped teaspoon of filling into each jam tart, interspersing and alternating the flavours of jams, curds or jellies.
Pop the trays on the middle shelf of the oven and cook for around 12 to 15 minutes, or until the pastry is golden and the filling is thick and bubbling.
Remove from the oven, leave in the tray to firm slightly and then transfer to a wire rack and leave to cool before serving.
Enjoy with a fresh dollop of cream or hot custard….delicious!