a cake for the weekend :: bramble jam tarts

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With so many jars of  homemade jam in the house, a batch of jam tarts was inevitable. When D and I were at university, we were always gently amused by one particular supermarket’s ‘economy tarts’, which we ate by the packetful. These tarts, however, are anything but economy. I make them small, with a rich and buttery pastry that melts in the mouth, and a glossy filling of homemade jam. For this batch, I used half Bramble Jelly and half Blackberry Jam, both of which were a flavoursome alternative to the usual strawberry versions. The boys preferred the smoothness of the jelly, whilst I loved the texture of the jam. Both sorts were delicious: a very tasty morsel (or two!) to enjoy with a cup of tea!

Bramble Jam Tarts

Makes 24

175g plain flour

50g icing sugar

125g butter

2 egg yolks

1 jar of  blackberry jam (or any other jam of your choice!)

Preheat the oven to 200c/ gas mark 6

Sift the flour and icing sugar. Place in a food processor with the butter and blitz until crumbs are formed. Add the egg yolks and blitz again, stopping just before the pastry coheres into a ball. (If you want to do this by hand, rub the butter into the sifted flour and sugar with your fingers, then stir in the egg yolks.)

Wrap the pastry in a polythene bag and chill in the fridge for half an hour. (This may seem tedious and unnecessary but it really does make a big difference to the crumbliness of the pastry!)

Roll it out onto a floured surface to a thickness of about 5mm. Cut out 24 rounds using a pastry cutter. Place these circles in two jam tart tins (or fairy cake tins). Chill again- either in the fridge for another half an hour, or blast in the freezer for 10 minutes.

Fill each case with a scant teaspoon of jam (not too much, as the jam will bubble and spread during cooking). Bake for 12-15 minutes, checking towards the end of the cooking time. Remove when the edges of the pastry are golden and cool on a wire rack.

{adapted from Jane Brocket’s recipe in The Gentle Art of Domesticity}

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