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Queen of Hearts jam tarts
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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.
Typical values per serving:
This recipe was first published in May 2018.