Blackcurrant Tarts
Ingredients:
Serves: 10
125g Butter
250g Plain Flour
2 Egg yolks
75g Icing sugar
Cold water
Blackcurrant Jam
Method:
Put the flour, icing sugar and butter in a bowl and rub them together with your fingertips (or you can pulse these ingredients together in a food processor if you have one). When the mixture looks and feels like fresh breadcrumbs, stir in the egg yolks and add cold water a bit at a time until the dough comes together. Wrap in cling film and chill in the fridge for 30 mins.
Heat oven to 200C/180C fan/gas 6. Butter a 12-hole tart tin, then dust your work surface with flour. Unwrap and roll out the chilled pastry so it’s about the thickness of a £1 coin, then use a straight or fluted round cutter to cut out 10-12 circles, big enough to line the holes in the tin. Dollop 1-2 tsp of jam into the middle of each one.
Bake for 15-18 mins or until golden and the filling is starting to bubble a little. Leave to cool in the tin for a few mins then carefully transfer to a wire rack to cool completely.
