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Jam tarts made with a sweet pastry by Nikki Legon

Jam tarts made with a sweet pastry by Nikki Legon

Jam tarts made with a sweet pastry... 

homemade-jam-tarts-france

250g soft unsalted butter

100g caster sugar

3 large egg yolks

375g plain flour

2 tbsp cold water

Your favourite homemade jam

 

METHOD

Cream the butter and sugar together until smooth and light.

Beat the egg yolks and add a little at a time to the creamed mixture, beating well between each addition.

Slowly fold in the flour, one heaped tbsp at a time.

Add a little water if necessary until the pastry forms a stiff paste.

Take out of the bowl and flatten, wrap in cling film and place in the fridge for 1 hour.

Preheat the oven to 200°C.

Roll out the pastry on a floured surface until it is 3mm thick.

Cut out rounds of about 7 to 9 cm to fit your tart tin.

Line the tin then place a spoonful of your chosen jam into the pastry cases.

Bake for 15 to 20 minutes until the
pastry is pale golden brown.
Cool for 5 minutes. Using a dessert spoon, lift the tarts out of the tins and place on to a wire rack to cool.