Ingredients
- Pastry made from half the amount of fat (I love butter) to the amount of flour. Carefully, with cold fingertips in a cold room, rub the fat into the flour. Then pop a spoonful of water at a time into the sandy looking butter/flour mix and stir with a knife, sort of cutting through the mix until it clumps together. You don’t want too much water. When there doesn’t seem to be as much sandy mix left, tip out and press everything together. Wrap and pop in the fridge to rest. If you need a measurement, start with 100g flour and 50g butter. If not enough, make more! If too much, wrap and keep in the fridge for a couple of days or pop in the freezer until you want to make more.
- Jam
Equipment
- Bowl to make the pastry
- Dishcloth
- Tea-towel
- Rolling pin
- Tart tin (I provide this at the session)
- Tupperware
Method
Sprinkle flour on the work surface. Spread the flour out with your hand. Use this floured hand to rub flour onto the rolling pin. Roll out the pastry until thin. Make sure you regularly turn the pastry rather than trying to use the rolling pin in different directions.
Use the wrapper for the butter, or your fingers, to rub a bit of butter (or other fat) around each tart depression in the tin.
Pre-heat the oven to 180C.
Use a cutter (or a cup/glass with the same circle size and cut around it) to make pastry discs. Pop these into the tart tin depressions and gently press them in.
Play Russian Roulette with the jam in your fridge or cupboard. Helpful family and friends have made and given me jam without labels so we often play this game! Pop a spoon of jam on each piece of pastry. Cook for about 15 mins. The jam will be like molten lava so DO NOT try to poke fingers in or take the tarts out of the tin yet. When cool, remove and eat.
Skills
- rubbing in method
- rolling pastry
- baking