Old Fashioned Jam Tartlets

Old Fashioned Jam Tartlets

Ingredients & Method

Preheat the oven to 200°C/Gas Mark 6. Lightly grease two 12-hole shallow bun tins and set aside. Roll out the pastry on a lightly floured work surface to about 2mm thickness. Cut out twenty-four 5.5cm rounds using a fluted pastry cutter, then line the prepared bun tins with the pastry rounds and leave to rest in the fridge for 20 minutes.

Prick the pastry rounds all over with a fork, then place a paper cake case filled with baking beans inside each one and bake blind in the oven for 8–10 minutes. Remove the beans and paper cases, then return the pastry cases to the oven and bake for a further 5 minutes or until cooked, golden brown and crisp. Remove from the oven and carefully transfer the pastry cases to a wire rack. Leave to cool completely before filling with the greengage jam.

When you are ready to serve, fill each pastry tartlet case with a generous dollop of jam, then dust with icing sugar and serve immediately.

Cook’s Note

Use other flavours of homemade jam of your choice such as raspberry, strawberry & redcurrant, mulberry or apricot jam. Add a dusting of chopped nuts for texture if you wish.