Jam Tarts is a traditional British recipe for a classic tea-time treat of pastry shells filled with jam that are baked to cook. The full recipe is presented here and I hope you enjoy this classic British version of: Jam Tarts.
Sift the flour into a mixing bowl, add the butter and rub in with your fingertips until the mixture resembles fine crumbs.
Work in the egg yolk then add just enough water to bring the ingredients together as a ball. Cover the dough in clingfilm (plastic wrap) and set aside to chill in the refrigerator for 30 minutes.
Turn out onto a floured work surface then dust the top of your dough and your rolling pin before rolling the dough out about 5mm thick.
Use a pastry cutter (either plain or fluted) to cut out about 12 rounds from the pastry. Use these to line the wells of a greased patty (jam tart) pan.
Transfer to an oven pre-heated to 200°C (400°F, Gas Mark 6) and bake for about 6 minutes, or until the pastry is just cooked and very pale golden in colour.
Now carefully remove from the oven and fill the pastry shells with your choice of jam (you can mix and match as you like). Now return to the oven and bake for about 6 minutes more, or until the jam is set and lightly caramelized on top.
Remove from the oven a final time and set aside to cool for a few minutes before carefully removing the jam tarts from their wells with a palette knife (or any round-bladed knife). Arrange on a serving plate, sprinkle with caster sugar and serve slightly warm.
