Puddings are challenging at the moment because they tend to need more complex ingredients.
Simple jam tarts were always a thing I loved as a kid. My mother made them regularly and I was allowed to help. So this week’s Little Jam Tarts is one to get the kids involved in. They’re at home, probably getting frustrated and grumpy by now, so introduce them to some practical time out!
After the adult makes the pastry, kids can roll and cut out circles to line a tart mould and fill with jam or lemon curd - these were always my favourites!
Let them cool after baking as jam gets extremely hot in the oven. Waiting for them to be cool enough to eat is excruciating - there’s not much to beat the taste of a freshly baked homemade jam tart!
- Place all the pastry ingredients in a processor and whizz to form a ball.
- Wrap and chill in cling film for about 20 minutes, or until firm enough to roll out.
- Roll out pastry thinly on a floured board and cut circles to fit a 12 hole non stick, greased shallow patty tin, curved base are best, but if you don’t have that, use a normal patty tin well greased.
- Gently press the pastry down into the moulds.
- Fill pastry cases with jam or lemon curd or a mix.
- Bake in a pre-heated oven, Gas 5 375 For 15 minutes or until pastry is crisp and jam is melted and bubbling.
- Cool on wire rack before eating.