A family joke in our household is that as a boy my Dad won a Jam tart making competition in Battle, Sussex; however while he assures us it happened no one has ever seen him make a jam tart since. This legendary jam tart joins the mouthwatering curry which Dad also claims he used to make at University and therefore means he has ultimate cooking prowess which manifests itself today as a right to throw advice across the kitchen and criticise but never to cook.
This is a recipe that links both the apple crisps and the spiced apple jam which I have already made on my blog. It is however also a way of making a jam tart a bit more interesting and perhaps a little more dinner party worthy.
Sweet Shortcrust pastry:
200g plain flour
1 tsp caster sugar
125g unsalted butter
2 tablespoons of ice cold water
- Butter a mince pie/bun tray or 12 small tart tins.
- Sieve flour and sugar into a food processor, add diced butter and whizz until the mixture is fine crumbs.
- Add the water to the mixture until it comes together.
- Wrap the dough in cling film and chill for 20 mins.
The Tarts
- Heat the oven to 180 degrees Celsius
- Roll out the dough on a floured surface and cut circles big enough to fit your tins.
- Place each circle in the tin and gently press into the corners.
- Fill each tart with two dessert spoons of apple jam.
- Bake each tart for 15-20 mins.
- Top with an apple crisp and serve.
