Make Homemade Jam Tarts

Ingredients:

Preparation:

Cooking method:

2

Sieve the flour into a mixing bowl

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Put in the Stork, Cookeen, butter, salt, and flour in a mixing bowl. Mix together using your hands until you have reached a crumbly mixture, such as fine breadcrumbs. An odd lump or two will not destroy the pastry. Work fast, so you can prevent the dough from becoming warm.

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3

Add 3 tablespoons of water to the pastry mix, stir using a cold knife until the dough binds together, and then add more teaspoons of cold water if the mixture is too dry

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Then cut it using a blunt knife.

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4

Using your hand, form a ball out of the pastry mix

.

This will last for a minute. Add a tablespoon or more of water to the mixture if it won't form a ball easily. If the mixture is correct, most of the remains from the side of the bowl will attach easily to the ball. Wrap the pastry mix with a Saran wrap/cling film and put in the fridge for a minimum of 15 minutes, up to 30 minutes.

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5

The dough may also be made using a food processor

.

Mix the butter, cold fat, flour, and salt in the bowl of the processor on a pulse setting.

The mixture creates coarse breadcrumbs, and the fat is evenly coated and distributed with flour. If you don't have a food processor, use your fingertips to quickly rub the fat into the flour. Add ice water slowly until the dough forms a ball. Be careful to not add the ice. Start with 2 tablespoons, and pulse many times in the food processor. A pastry will start to come together. Then add another tablespoon. The amount of water you need depends on the temperature and humidity. As the dough comes together, stop pulsing it. It should feel elastic. It should also not feel either dry or wet. Then wrap in a cloth, cling film or Saran wrap, and chill it for 15-30 minutes. This is an important step, because this makes the flour strong yet elastic in nature. It allows you to roll much more delicate and thinner pastry without breaking.

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Assembling the pies:

1. 1
   Unwrap the pastry and spread flour on the working area, then get the pastry mix from the fridge and flatten it slightly into 0.5 cm (¼ inch) thickness using your hands

   .

   

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2. 2
   Preheat the oven to 350 degrees F/180 degrees C.

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3. 3
   Using a rolling pin, flatten the pastry to approximately 0.1 inch (1/4 cm) thickness

   .

   Keep turning the pastry after every few rolls to stop it from sticking to the work surface.

   

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4. 4
   Use the pastry cutter, an upturned cup, or a cookie cutter to cut pastry circles that are bigger than the holes in the baking pan

   .

   Press every pastry circle into a hole in the baking tray.

   

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5. 5
   For the jam filling, put in the strawberries, vanilla pod, golden caster sugar, orange liqueur, and rosewater into a pan and simmer it

   .

   Simmer for five to eight minutes, or until the strawberries start to break down. Let it cool slightly.

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6. 6
   Once the strawberry filling mixture has slightly cooled, fill every pastry with an equal amount (about a heaping teaspoon) into its center

   .

   Be careful to not overfill, as the jam may spill out and burn when heated.

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7. 7
   Repeat until all the pastry has been used up

   .

   You may squish the pastry trimmings back together and re-roll several times. The pastry circles must be rested before they are cooked. Cut strips from the remains of pastry and lay them on top of the tarts.

   

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8. 8
   Put the tarts in the preheated oven and bake for 20 minutes or until the pastry cases are golden brown at 350 degrees F/180 degrees C

   .

   Get the tarts from the oven and set aside on a wire rack to let them cool completely. Do not eat while the tart is hot, as it may burn your mouth because the jam takes a long time to cool.

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9. 9
   To serve, put one to two strawberry jam tarts into the center of every serving plate

   .

   Put a teaspoonful of clotted cream on top of every tart and garnish with raw strawberries. Garnish over the set aside candied peel.

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Other technique:

1. 1
   Zest is the outer rind of a citrus fruit

   .

   It contains essential oils.

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2. 2
   Remove the zest using a grater, potato peeler, or zester

   .

   The amount you put will depend on how fine or thick you want the zest to be.

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3. 3
   When you remove the zest with a vegetable or potato peeler, slice it into thin, long strips using a sharp knife afterwards.

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If you have problems with any of the steps in this article, please ask a question for more help, or post in the comments section below.

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