Picnics require certain things. A good sandwich, a hot cup of tea, some wonderful scenery, and a sweet treat. For this trip, I’d already ticked off the first three, with a couple of nice Brie and tomato ciabatta sandwiches, a strong cup of Irish tea, and a trip to Glendalough, Co. Wicklow – all we needed now was something sweet to finish off the meal. A few classic jam tarts would fit the bill well.
Jam tarts are a simple afternoon tea classic, and easy to pack up for picnics or packed lunches. Flavour them with whatever jams or curds you like, and add a variety to one batch. I made strawberry and lemon curd with raspberry.
This pastry does puff up slightly with baking. A few minutes blind baking should help that a bit (I wasn’t quite patient enough for that…). It’s still delicious, crumbly and sweet though, and gives these tarts a lovely homemade look.
Experiment with flavours too! Raspberry jam would be lovely, or something like gooseberry for something a bit sharper could work well.
- 250g Plain Flour
- 250g Icing Sugar
- 125g Unsalted Butter (softened)
- Pinch of Salt
- 1 Free Range Egg
- A splash of milk (if required)
- A variety of jams or curds
- In a food processor, add your flour, icing sugar and butter, and pulse until the mixture resembles breadcrumbs.
- Add the egg, and pulse until a rough dough forms. Add a splash of milk to bring the dough together if needed.
- Turn the dough out on to a surface lightly dusted with icing sugar. Knead the dough lightly, wrap in clingfilm, and chill for 30 minutes.
- Preheat the oven to 180C/350F.
- Once chilled, roll out the pastry to 0.5cm thickness, dusting lightly with icing sugar to prevent the dough from sticking.
- Lightly grease a 12 hole tart tray.
- Cut out circles from the dough that are just slightly larger than the wells in your tart tray.
- Lay the circle of dough over the well, and lightly press the dough down until it lines the sides and bottom of each hole.
- Spoon 1 tablespoon of jam or curd in to each well. I used strawberry jam, and lemon curd with raspberry.
- Bake for 12-15 minutes, until the pastry is golden and the jam is bubbling.
- Remove from oven at allow to cool briefly in the tart tray before removing to a wire rack to cool.
- Store in an airtight container.