zoom Queen of Hearts jam tarts
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    Queen of Hearts jam tarts

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    Queen of Hearts jam tarts

    • Vegetarian
    • Preparation time: 15 minutes + chilling
    • Cooking time: 18 minutes to 20 minutes
    • Total time: 35 minutes + chilling

    Makes: 24


    200g plain flour, plus extra for dusting
    20g rice flour
    35g icing sugar
    150g butter, diced and chilled
    1 Waitrose British Blacktail Large Free Range Egg yolk
    Mixed flavours Bonne Maman jam (approx 380g in total or 12 tsp of each) – ie strawberry, apricot, blackcurrant and raspberry


    1. To make the pastry, put the flour, rice flour and icing sugar into the bowl of a food processor. Blitz briefly to combine. Add the butter and pulse until the mixture resembles coarse breadcrumbs. In a small bowl beat together the egg yolk and about ½ tbsp ice-cold water. Add to the food processor and pulse until the pastry just starts to come together.

    2. Tip out onto a clean work surface and use your hands to bring together into an even dough. Roll out on a clean, floured surface, in 2 batches if necessary, until the dough is the thickness of a pound coin.

    3. Using a 7cm round cutter, make 24 circles and place them into 2 x 12-hole fairy cake tins. If you wish, use a small heart cutter to make 24 little hearts, rerolling the pastry if necessary. Fill each pastry case with 2 tsp of jam, using different flavours if liked. Top each with a heart, if using, and rest in the fridge for 30 minutes.

    4. Preheat the oven to 190°C, gas mark 5. Bake for 18-20 minutes, swapping the tins around at half distance, until the tarts are golden around the edges and the jam is bubbly. Cool for 10 minutes before removing from the tins.


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