Mini Jam Tarts and Shortbread

Thursday, 25 July 2013

Jam tarts are a sweet and a simple British treat to bake yourselves and pop in your picnic basket. Buttery shortbread biscuits are also easy to bake with practically the same ingredients used to make the pastry for jam tarts, even if they do seem like a winter afternoon tea snack. 

For both the jam tarts and shortbread you will need:
255g plain flour
28g caster sugar
140g unsalted butter
6 tablespoons of cold water
12 teaspoons of jam for the tarts (whichever flavour you like)
Icing sugar for dusting the shortbread

Pre-heat the oven to 200C/fan 180C/Gas 6 and grease a muffin tray before rubbing the butter into the flour and sugar in a mixing bowl until crumbly.

Then add the water tablespoon by tablespoon until it is a moist dough. Roll out the dough onto a floured work surface (very floured) and use a cutter to stamp out circles to place in your cupcake tray.

After adding a teaspoon of jam into each tart, bake for around 12-15 minutes. 

Leave the jam tarts to cool properly before removing from the tray with a bit of help from a knife or the end of a spoon. These little delights taste so much better when you bake them from scratch with a buttery and crumbly pastry that tastes just like shortbread. If you don't want to make extra jam tarts you can use the remaining dough for shortbread. Roll the dough out again and cut into whatever shape you fancy.

Bake for roughly 12-15 minutes or until your biscuits are looking lovely and golden.

Wait until the shortbread is cool before dusting icing sugar on top of them.

Two quick and yummy recipes in one!

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