Mini Jam And Treacle Tarts Asda Good Living Recipes

RECIPES

Steps:

• Step 1:Preheat the oven to 190˚C (170°C fan, 375˚F, gas mark 5).Step 2:Place the flour into a large bowl. Add the diced butter and rub the butter in using the fingertips, until the mixture resembles fine breadcrumbs.Step 3:Stir in the sugar. Add the egg yolk and 1-3 tbsp of chilled water and mix with a palette knife until the dough starts to come together in a ball.Step 4:Knead very briefly to make the dough smooth then chill in the fridge for 20 minutes to rest.Step 5:Place the dough onto a floured work surface and roll to about 3mm thickness.Step 6:Cut circles of dough with a cutter, to fit a small tart tin. Prick the base of each one gently with a fork.Step 7:Spoon a teaspoonful of jam into each pastry case. Roll any remaining pastry and cut tiny shapes to place on top of the jam.Step 8:Bake for 20 minutes until golden. Leave to cool on a cooling rack before eating - jam gets very hot!

MINI JAM AND TREACLE TARTS | ASDA GOOD LIVING

Steps:

• Pre-heat the oven to 190C/170C Fan/Gas 5. Chill a small jug of water in the fridge. Cut the butter into small cubes and leave out of the fridge for 5 minutes.
• Sift the flour, icing sugar and a pinch of salt into a large bowl. Add the butter and rub it into the flour, using your fingertips, until it resembles large crumbs.
• Add 3 tbsp chilled water and mix with a round-bladed knife until it starts to make big clumps. Gather it together with your hands and shape into a ball.
• Roll out the pastry on a lightly floured surface and cut out as many 8cm rounds as you can. Gently put them in a bun tray without stretching the pastry. From the leftover pastry, cut strips as wide as a pencil.
• Mix the breadcrumbs with the syrup and lemon zest. Put 1 rounded tsp of this mixture in half of the pastry cases. Put 1 rounded tsp raspberry jam in the other cases.
• Lay 2 strips of pastry on each tart to make a cross, dampening the pastry underneath with water (this will help it stick).
• Bake the tarts for 20-25 minutes and then leave them to cool - the filling will be very, very hot!