Friday, 19 October 2012

Strawberry Jam and Lemon Curd Tarts


A couple of Friday's ago saw the first Mum's social of the year at school - a bring and share supper. I had been all set to make a lemon drizzle cake to take on the evening, however, as I set out in my task at the last minute, I realised that I had failed at the first hurdle - I only had one egg left rather than the numerous eggs I needed for my lemon cake.

This presented another situation where I had to think on my feet and come up with something quickly. Rather than just going to the shops on the way and buying a cake, as any sane person might have done, I decided to embark upon a bakery project using the ingredients I already had. The kids were also keen to help and so I had to choose something that was easy for them to make too.

Opening the fridge and seeing some open jars of lemon curd and strawberry jam , I decided to make some lemon curd and strawberry jam tarts. The Tarts were really simple and quick to make, and they tasted delicious. I enjoyed the lemon curd ones the most!

These tarts could be made with many different flavours, including mincemeat! and even frozen for Christmas or another occasion.



Strawberry Jam and Lemon Curd Tarts

Makes 24 mini tarts

Ingredients
Flour
pinch of Salt
Butter
Caster Sugar
1 Egg
1tsp Vanilla Essence
3tbsp Ice Cold Water

For the Filling:
approx half a jar of Lemon Curd
approx half a jar of Jam

Method
  • Preheat the oven to around 180 degrees or gas mark 4.
  • Brush two shallow 12 holed pastry tins with oil.
  • Sift the flour and salt into a bowl and rub in the butter using your fingertips until the butter and flour are well combined.
  • Add the egg yolk, sugar, vanilla essence and iced water to the mixture. 
  • Using a round edged knife, mix the ingredients to form a dough.
  • Turn the dough out onto a floured surface and knead until smooth.
  • Cover the dough in cling-film and refrigerate for 10 minutes.
  • Remove the dough from the fridge and roll out to around a 3mm thickness.
  • Using a fluted pastry cutter, cut circular shapes out of the dough and press them into the pastry tin circles. Lightly prick each circle 3 times.
  • Bake for around 10 minutes, until the dough starts to turn golden
  • Remove from the oven and place two teaspoons of jam or lemon curd into each tart case. I filled mine with half lemon curd and half jam, but feel free to make however many of each you would like.
  • Return the pastry tins to the oven and cook the tarts for around 5 minutes, or until the filling has set.
  • Remove from the oven once cooked and allow to cool before eating. Serve immediately or store in an airtight container.

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