There is something simple, comforting and nostalgic about the humble Jam Tart. For many people it was probably the first thing they cooked with their Mum or Grandma. Making Jam Tarts always reminds me of Home Ec in Secondary School and many of those said tarts didn't make it home as I would have scoffed them before home time. Back then though I was frankly rubbish at pastry, it would just crumble and fall apart. It put me off pastry for long time and it's only recently have I got over my Fear of Pastry. I've just put Fear of Pastry into good old google and it sent me to a World of Warcraft page?!?...ok I digressed.
The reason behind these tarts is that I'm planning to cook them with my pupils during British Food Fortnight as you can't get more British Afternoon Teaish than a dainty Jam Tart, plus I have have a set of fantastic 10 year old budding pastry making boys in my class. The kids are aware that they are making Jam Tarts in a few weeks and bless them, they are already excited and talking about it. After baking a Bakewell Tart last year I'll be baking another traditional Derbyshire dish with pastry for British Food Fortnight this year. If I pull it off I'll blog about it during the fortnight.
I did experiment with using marmalade in a few of the tarts, but they just don't work as well and have an amazing ability, akin to superglue, to weld themselves to the bun tin. Given the fact I've now mastered pastry I can't for the life of me make a Jam Tart look refined, I think the best way to describe them would be "rustic". Anyway since when has a humble Jam Tart been anything but charmingly simple?
Jam Tarts
Makes 12 small tarts
225g plain flour
1 tsp baking powder
110g butter
cold water
around 12 tsp jam
1) First get started on the pastry. Sieve the flour and baking powder into a bowl then rub in the butter until the mixture resembles breadcrumbs.
2) Add the chilled water a small amount at a time and mix with a knife until you have a good dough. Roll into a ball, cover in cling film and chill in the fridge for 30 min.
3) Roll out the pastry until around 5mm thick. Using a 3 inch cutter, cut rounds and press gently into a bun tin. Place a generous teaspoonful of jam in the center of each round.
4) Bake at 200oc for 10 min, or until well risen and golden. Allow to cool for 5 min before transferring to a wire rack.
Monday, September 21, 2009
Queen of Tarts
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You're all heart you!
ReplyDeleteooo you've got me thinking - they are so easy to make...I really should give them a whirl! xxx
ReplyDeleteThey're lovely, such a simple treat. One of the first things I ever cooked as I'm sure is the case for many!
ReplyDeleteThese are so cute! I just happen to have some heart-shaped cookie cutters so I can't wait to try this idea.
ReplyDeleteMmmm, those look good! I am tempted to go make some just now. However, I over set my jam, so I think I would have to buy some to make these.
ReplyDeleteThey look great Jules - very cute! Love hearts can always make tarts look more refined ;0)
ReplyDeleteGreat looking tarts. Never my favourite, but probably because we always made them with the left over shortcrust pastry when mum was making something else, so it was a bit tough by the time we had rolled and re-rolled it. I have lots of home made jam so maybe I should have another go!
ReplyDeleteThese look fabulous and the recipe looks really straight forward too. It took me back to my Home Economic days too - always one of my favourite lessons!
ReplyDeleteWhen I was at school we didn't have the luxury of readymade/rolled pastry (only 15 years ago!)otherwise I think it would have mad it into our half term of readymade/processed food cooking, along with Angel Delight and microwave noodles. Thank goodness my Mum and Nana taught me to cook! x
Are the hearts baked seperate on a tray and placed on afterwards to stop the underneath of the shape going soft or put on straight after the jam has been spooned in and all put in oven at same time ?
ReplyDeleteJames - :D
ReplyDeleteCurious Cat - certainly give them a go.
Kerri - I hope when I make them with my pupils they remember making them for years to come.
Xiaolu - I love using my heart cutters!
Jacqueline - yep might be best buying some jam in. I'm not sure how over set jam would work.
Chele - a little heart always gives a bit of class ;)
Janice - please have another go!
6P - I wish I could have taken Home Ec gcse, but itclashed with another subject I took.
House Husband - I put the pastry hearts on at the beginning and baked them all together.
I haven't had jam tarts for years. These look lovely. Lucky pupils.
ReplyDeleteThese look amazing - I remember making jam tarts with my Grandma. No wonder your students are excited! xx
ReplyDeleteOoh, I love a jam tart!
ReplyDeleteit is impossible to eat a jam tart and not feel happy. Yours are soooooo pretty
ReplyDeleteOh my goodness - you blog is fantastic !! Your photography is divine, not to mention the food you create - I am inspired, inspired, inspired !! Thankyou for enriching my day !! Cheers from Australia. xx.
ReplyDelete