I have a plastic tub of jam in the fridge, left over from the summer’s jam-making. I didn’t have enough jars, so some of it got set aside and I thought I’d make jam tarts at some future date.
Well, last night I started on my jam tart experiments, and I just wanted to record the proportions of the pastry I came up with, more or less an amalgam of half a dozen recipes in various cookbooks.
1 2/3 cups plain flour
1/3 cup sugar
1/2 tsp baking powder
1 stick (125g) butter
1 egg yolk
as much iced water as you need to stick it all together
Now all I need to do is figure out how to get the jam to stay inside the tarts, and not all over the baking tray. Experiments at cutting flat circles of pastry and pinching and shaping them did not succeed in this regard. I’m also considering trying to make some kind of jam pinwheel thingies.
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