This recipe looked was easier than it really was. My kitchen looked like a bomb exploded!
RECIPE:
A bit of pastry and a dab of jam
makes a very fine Jam Tart. You can make them big or small and while delicious
as is, they are also very good with a small dollop of whipped or clotted cream,
or a sprinkling of finely chopped nuts. These
little sweets are enjoyable in the afternoon with a hot cup of tea, or
kids like them with a tall glass of ice cold
milk.
To make a good looking and a good tasting Jam Tart you need a jam
that is bright colored and of excellent quality. My preference is raspberry jam
as it looks so cheery and its tart yet sweet flavor pairs so well with the
sweet and buttery flavor of the pastry. Now, the jam you use definitely needs to have a
smooth (no pieces of large fruit in it) yet fairly thick consistency so it
does not boil too much during baking. As to what pastry to use, there are many
options. If you have leftover pastry
after making a pie or tart, by all means use that. But if you are starting
this recipe from scratch, then you may want to try this Sables cookie pastry.
It has an appealing buttery sweet flavor
and shortbread-like texture that is so easy to work with. The tart shells are formed
by first chilling and then rolling out the Sables' dough. Then with a
2 1/2
inch (6 cm) cookie cutter, cut out rounds of pastry and press them, with
your fingers, into the muffin tins or tart shells. (If you like, you can
use regular size muffin tins for larger Jam Tarts.) The final step is to
place a small spoonful of jam into each tart shell, enough to fill the
shells about two-thirds full, and then bake in a hot oven until the pastry
has turned golden brown around the edges. Lovely.
Jam Tarts:
10 tablespoons (140 grams) unsalted
butter, room
temperature
1/2 cup (100 grams) granulated white
sugar
1 large
egg, room temperature
2 cups (260 grams) all purpose
flour
1/4 teaspoon salt
1/2 cup (120 ml) jam
Jam Tarts: In the bowl of
your electric mixer (or with a hand mixer), beat butter and
sugar until light and fluffy (2-3 minutes). Add the egg and vanilla
extract and beat until blended.
In a
separate
bowl, whisk together the flour, baking powder and salt. Add the flour
mixture to the butter mixture and beat just until incorporated. Do not
over mix the dough.
Transfer the dough to a lightly floured work surface,
knead
the
dough a few times to bring it together, and then divide the dough in
half. Wrap each half in plastic wrap and refrigerate until firm (at
least an hour).
Preheat oven to
400 degrees F (205 degrees C)
and place rack in the center of the oven. Have ready 36 miniature muffin tins.
Remove one portion of
the dough from the refrigerator
and place on a lightly floured work surface. Roll out the dough until it
is 1/8 inch (.5 cm) thick. Using a
lightly floured 2 1/2 inch (6 cm) round cookie cutter, cut out the rounds and
gently press them into the muffin tins. Fill each pastry about two-thirds full with your
favorite jam. Bake in the preheated oven for about 10 - 14 minutes or until golden brown around the edges. Remove
from oven and place on a wire rack to cool.
Can garnish with a
dollop of whipped cream or clotted cream or sprinkle with finely chopped nuts.
Makes 36 miniature
tarts.
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1/2 cup (120 ml) jam
This is how mine came out!.... the tops weren't so nice because we don't have a cookie cutter. they still tasted AMAZING! I was pretty proud of myself that's the first time I've made any kind of dough on my own.
I used raspberry flavoring and it was the perfect combination!
This recipe goes much more in depth. Go to the website for more information.
http://www.joyofbaking.com/JamTarts.html
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