RASPBERRY JAM TARTS

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Raspberry Jam Tarts image

A delicious homemade pastry with a dollop of raspberry jam!

Provided by Pascavado Baking

Time 35m

Yield Makes 12 jam tarts

Number Of Ingredients 0

Steps:

  • First, preheat the oven to 180C and lightly grease a 12-dip tart tin.
  • Sift flour and sugar into the bowl and rub diced butter into the flour until it forms breadcrumbs.
  • Gradually add the water until the mixture binds together.
  • Place the pastry on a lightly floured surface and kneed lightly until a smooth round ball.
  • Then, place the pastry on a tray, cover with cling film and place in the fridge.
  • Chill for 15-20 minutes and then roll out onto a lightly floured surface until about 1/2cm in thickness.
  • Cut with a pastry cutter (7.5cm in diameter [medium sized]) and place into the pastry tins.
  • 'Blinds Bake' for 10 minutes and then remove from the oven adding a teaspoon of raspberry jam in each tart.
  • Place back in the oven at the same temperature for 15-20 minutes or until golden on the rims of the pastry tart base.
  • Remove from the oven and leave to cool on a wire rack.

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