Rainbow Jam Tarts
Rainbow Jam Tarts
With a range of different jams and curds to use as fillings, these tarts are the perfect way to get the kids interested in baking, and you can make any flavour you like. There is something so traditional about the sweet crunchy pastry filled with different sweet treats, here’s a recipe from our bakers to try at home.
For the sweet pastry:
250g plain flour, and a little extra for dusting
250g icing sugar
125g unsalted butter , softened
A pinch of sea salt
1 large egg
1 orange or lemon
Splash of milk
For the fillings: Your favourite jams, curds and marmalades
Pre-heat the oven to 180°C/350°F/gas mark 4. Place the flour, sugar and butter into a food processor with a pinch of salt and pulse until you have a mixture that resembles breadcrumbs or get stuck in and mix by hand. Crack the egg into the centre of the bowl and grate in the zest from your orange or lemon. Pulse again, or use a spoon to mix, adding a little splash of milk to so the mixture binds. Wrap the dough in clingfilm and refrigerate for half an hour.
Dust a clean surface and a rolling pin with flour and roll out the pastry until it is around 0.5cm thick. Cut out rounds of pastry (usually to fit a 12 hole tart tray, this will be 6cm diameter cutters) and push them lightly into the wells so they make a case by coming up the sides. The great thing about pastry is it’s easy to mold, so push any leftovers into a ball and roll out again to make a few more tarts!
Spoon 1 heaped teaspoon of filling into each pastry case, mixing up the colours to create a rainbow.
Pop the trays on the middle shelf of the oven and cook for around 12 to 15 minutes, or until the pastry is golden and the filling is thick and bubbling. Remove from the oven, leave in the tray to firm slightly, then transfer to a wire rack and leave to cool for a few minutes before serving.