Friday, 9 July 2010

Blackcurrant jam tarts

Make these as little or large as you want. This pastry can be used for any sweet tarts.


350g plain flour
a pinch of salt
175g unsalted cold butter, cut into cubes
100g icing sugar
3 egg yolks
blackcurrant jam
Pulse the flour, salt, butter and icing sugar in a food processor until the mixture resembles damp breadcrumbs. Add the egg yolks one by one pulsing between each one. The mixture will combine into a ball and leave the sides of the machine. 
Press the dough into a disc shape and chill in the freezer for 15 minutes.
Heat the oven to 150°C.
Flour a surface and roll out the dough to 1/4 inch thickness. Cut out your tart shapes and press the dough into little cases.
Chill for another 15 minutes in the fridge and then bake for about 12 minutes. 
Don't allow them to colour. Remove from the oven and fill each tart with Blackcurrant Jam. Return for another 5 minutes or until the pastry edges are golden-brown.

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