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WIP Jam tarts
Jam tarts are easy to make. There’s not that much that can go wrong and with their brightly colored jam filling, they look amazing.
Put the butter, flower and sugar in a mixer. Mix until the butter is rubbed into the flour.
Add half of the egg and knead until the dough comes together. Save the rest of the egg mixture.
Wrap the dough in clingfilm and chill for about an hour.
Divide the dough into four equal parts. Roll out each part, between 2 sheet of baking paper, to a thickness of about 0.5 cm.
Gently press the dough into the molds. Cut off the excess and prick the base of the pastry case with a fork.
Chill the filled molds. Meanwhile preheat the oven to 200°C (400°F).
Blind bake the pastry cases for 10 minutes. Do this by placing a piece of baking paper over the base and sides of the pastry and then filling it with baking beans. If you don have baking beans you can also use dried pulses or uncooked rice.
After blind baking, remove the baking beans and paper. Use the egg mixture you saved earlier, to egg wash the base of the pastry case. Then return to the oven for another 5 minutes.
Fill each of your pastry cases with 2 to 3 tbsp of jam. Then bake for a final 10 minutes.
After cooling carefully remove the pastries from the molds.