35. Strawberry Jam Tarts
Isn’t it typical that the weather is gorgeous all week, blue skies, sunshine, nice and warm, and the the weekend comes along and it’s all murky grey? Sod’s law.
Still, the lovely weather earlier this week put me in the mood for something summery and fruity. I bought a ton of fruit in the hopes that I would be inspired and come baking day I was torn between making a tart filled with pastry cream and topped with freshly cut fruit or just stick with one fruit all the way. So I asked my Instagram followers (if you’re not following me on Instagram, you’re missing out on these kinds of polls!) and they overwhelmingly said stick with the strawberries. So I did.
This recipe is either really quick and easy if you buy shortcrust pastry and strawberry jam, or can take up a bit more of your time if you decide to make it all from scratch. Either way, it’’s going to be delicious!
Makes 12 tarts
Ingredients
For the shortcrust pastry
200g (7oz) plain flour
125g (4.5oz) butter
50g (1.75oz) sugar
1 medium egg
Pinch of salt
OR about 400g (14 oz) ready made sweet shortcrust pastry
For the jam
200g (7oz) strawberries, hulled
200g (7oz) caster sugar
1.5 tsp lemon juice
OR some premade strawberry jam
For the cream (optional)
120ml whipping cream
1 tbsp icing sugar
1/2 tsp vanilla extract
Method
If making your own pastry, start by creaming together the pastry sugar and butter, before adding in the egg a bit at a time so that it doesn’t split. Then add in the flour and the salt and mix until it all comes together and there are no lumps of butter. Wrap in clingfilm and put in the fridge to rest for 20-30 minutes.
If making your own jam, place a plate in the freezer. Cut your strawberries in half if they’re particularly large or leave whole if small. Place in a saucepan with the lemon juice and heat for a few minutes until they soften. Then over a medium heat, stir in the sugar until it has all dissolved. Boil steadily for about 6-7 minutes. Remove from the heat and spoon a little onto your chilled plate and leave for a minute. Run a finger through your jam and if it crinkles and doesn’t flood back into the gap you have just created, it’s ready. Mine didn’t flood back in, but didn’t quite crinkle and I was too impatient, so my jam hasn’t quite set. Still damn tasty though. If your jam fails the plate test, put it back on the heat and boil for another minute then try again. If it passes, leave to the side to cool.
Grease a muffin tin. Preheat the oven to 180C.
Take your dough out of the fridge and on a floured surface roll it to about 8mm thick. If your dough is too cold and stiff, let it warm up a little at room temperature until it’s easier to roll. Don’t leave it too long or it’ll go soft.
Cut your dough using a large circular cookie cutter. Place your twelve dough circles into your muffin tin and press down gently with your fingers, making sure it sinks to the bottom and fills in the bottom corners. You want the sides to come about halfway up the muffin tin.
Spoon the cooled jam into each case not quite to the brim.
Cut some stars/hearts/whatever you like out of the remaining pastry and place on top of your tarts. Cute!
Bake for 12-15 minutes until the pastry has turned a light golden brown.
Leave to cool.
OPTIONAL. Whip your cream to soft peaks and gently mix in the icing sugar and vanilla. Fill a piping bag with it and then pipe little rosettes onto your tarts, cause strawberries and cream are great.
Enjoy!
