Baking: Jam Tarts

Now, if you didn't know me and Alice both take Food for our GCSE's therefore we are constantly baking and cooking different things - which is why we decided to do the odd baking post in the first place. We have made things such as Dutch Apple Cake, Spring Rolls and lots more. Our latest concoction is Jam Tarts, now I am going to give you the recipe but before I get into that I want to give you some top tips for success.

So firstly, Shortcrust Pastry originally states that you should use Plain Flour but if you do want to use Self Raising Flour that is an option is just gives the extra softness of the pastry - if that makes any sense at all. Another this pastry should always be handled with cold hands. It is actually true that Girls are colder than boys so girls do have that advantage, nevertheless a quick way to cool your hands is run cold water on your wrists. However, be careful not to do it for too long as it can actually begin to hurt. To take this tip to school you could also put you equipment in the fridge before you begin just to cool it for a little bit. These are not all the tips I will give more will be slotted in the post but without further ado here is the recipe for Jam Tarts......

Equipment:
- Small Bowl
- Sieve
- Measuring Jug
- 1 Tablespoon
- Rolling Pin
- Bun Tray/Patty Tin
- Teaspoon
- Cooling Rack
- Circle Cutter

Ingredients:
- 100g Plain Flour
- 25g Lard
- 25g Margarine/Butter If you do not want to use Lard use 50g instead
- Pinch of Salt
- Cold Water
- Jam or Lemon Curd

Method:

1. First things first, you must preheat the oven to Gas Mark 5 or if you have an electric oven 190c. Always Ask A Parents Permission. 
2. Next you must using a sieve, sieve your flour into a small bowl so that it is very airy and does not have any lumps - if it does do not panic it is okay.
3. Now its time to add your fat products which are the Margarine/Butter and the Lard. It is important when you do this to add little chunks of each so it is not all one big dollop of fat. You must run this in and using only your fingertips lift up the mixture and dropping it from a small height letting it fall through your fingers.
4. When your mixture begins to look like breadcrumbs stop - if it goes yellow you have rubbed too much! Next make a whole in the middle of the bowl and 1 tablespoon at a time add water, 1 tablespoon then mix. This recipe should use around 3 tablespoons however trust your judgement as you don't want it too sticky or too dry. 
5. Group all your mixture together with your hands.
6. Roll out your pastry thinly with a small amount of flour on your side, too much will dry up the pastry. You should aim for it be thinner than a £1 coin as that is too thick. But be careful you don't make it impossible to get on the surface. 
7. Using your cutter, cut out as many circles as you can of the pastry, this recipe should make around 12.
8. Add around 1 teaspoon of jam into each pastry case. It may feel like you need more or that you need to smooth it down - don't. While the pastry cooks the jam will bubble and settle into the case properly. 
9. Bake for 15-20 minutes until golden!

For this recipe you can use any flavour of jam you like! Comment if you like Jam Tarts or tell us which Jam is your favourite!!

Amie xxx