Jam Tarts (English)

One of the first recipes my Granny ever taught me to bake probably because a jam tart recipe is just so easy just a little pasty and jam or, for lemon tarts, using lemon curd. It seems jam tarts have been around forever but any historical reference to jam tarts appears at the same time sugar was available for jam making (honey, though sweet is no good for making jam) and as sugar in any form was costly, the humble jam tart had quite a status symbol. The tarts no longer carry such celebrity, and has been out of fashion for quite some time but in these straitened times are making a comeback.

8 oz all-purpose flour, unbleached (250 g)
pinch sea salt
4 oz butter, cubed or an equal mix of butter and lard (100 g)
2-3 Tbsp. cold water
or
ready made shortcrust pastry (250 g)
strawberry or any fruit jam or lemon curd
extra butter for greasing

Preheat the oven to 355°F (180°C, Gas Mark 4).
 
Lightly grease a 12-hole tart mold with a little butter.

If you are making the Pastry:
Place the flour, butter and salt into a large clean bowl.

Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.

Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a tsp. at a time if the mixture is too dry.

Wrap the dough in clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.

The dough can also be made in a food processor by mixing the flour, butter and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Wrap in clingfilm and chill as above.

Assemble the Pies:
Unwrap the pastry onto a lightly floured work surface and roll to a ¼" (0.5 cm) thickness. Using a tart cutter or cup, cut circles from the pastry just slightly bigger than the holes in the prepared tart mould. Gently press one disc into each hole.

Place a heaped tsp. of jam or lemon curd into the pastry lined tins. Be careful not to overfill as the jam will spill out when hot and burn.

Repeat until all the pastry is used up - you can squish the pastry trimmings back together and re-roll several times, so don't worry, just make sure you rest the pastry circles before cooking.

Bake in the preheated oven for 15 minutes or until golden brown. Remove from the oven and leave to cool completely, do not eat while hot or you may burn your mouth, the jam stays hot for a long time.