the Queen of hearts she made some tarts, all on a summer's day. The knave of hearts he stole the tarts and took them clean away ..... so says the nursery rhyme.
And there was no better Queen of our Hearts than my mother. Not just to me, but to all those that seem to adopt her as a mother figure or a favourite aunt; Aunty Sheila as she was known to many. God knows the amount of times she awoke and went downstairs to find the bodies of our friends sprawled out asleep on the chairs, couch and floor, and in one case in the bath! she loved a full house and was always welcoming to our friends. With little in the cupboards and fridge, (and at times even less in the purse) she was never one to not feed these strays and waifs!
But back to tarts. Whatever has happened to jam tarts? I cant remember the last time I saw them (store, bakery or home made), I can't remember the last time I baked one myself or even ate one for that matter!
hey always used to be a good quick stand by when one needed a sweet in a hurry. whether it be with home made jam, or store bought jam. Any fruit jam will do or even a lemon curd, they are simply delightful. especially when cold and topped with Devonshire clotted cream.
Baked from and using just two simple ingredients; pastry and jam, what could be easier? But of course due to its simplicity a good tart rely's on a good pastry and a good tasty jam. My mother would use whatever store bought pastry was at hand or cheapest; sweet or puff. Puff pastry gives a lighter version, but due to the pastry swelling it tends to be messy, the former being far better.
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recipe - jam tarts a la mamon
And there was no better Queen of our Hearts than my mother. Not just to me, but to all those that seem to adopt her as a mother figure or a favourite aunt; Aunty Sheila as she was known to many. God knows the amount of times she awoke and went downstairs to find the bodies of our friends sprawled out asleep on the chairs, couch and floor, and in one case in the bath! she loved a full house and was always welcoming to our friends. With little in the cupboards and fridge, (and at times even less in the purse) she was never one to not feed these strays and waifs!But back to tarts. Whatever has happened to jam tarts? I cant remember the last time I saw them (store, bakery or home made), I can't remember the last time I baked one myself or even ate one for that matter!
hey always used to be a good quick stand by when one needed a sweet in a hurry. whether it be with home made jam, or store bought jam. Any fruit jam will do or even a lemon curd, they are simply delightful. especially when cold and topped with Devonshire clotted cream.
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recipe - jam tarts a la mamon
500 gm pastry
001 jar jam
recipe - method of preparation
Pre-heat oven to 170C and lightly butter tart cases or Yorkshire pudding moulds.
Roll the pastry until a few millimetres thick (do not roll too thin). Cut into appropriate sized rounds that will fit the moulds. Line the moulds with the pastry and spoon in sufficient jam to almost fill the pastry cases. Place into the oven and bake until the pastry is cooked, (and as was often the case until the jam was slightly caramelised and dark brown)
Remove and allow to cool before serving (remember the jam will be very hot!)
recipe - cheffie's jam tarts
225 gm flour (plain)
125 gm butter (unsalted - freeze overnight )
050 gm sugar (castor)
050 gm sugar (icing)
001 pc egg
001 jar jam (strawberry or raspberry)
001 cup frozen berries
recipe - method of preparation
Pre-heat oven to 170C and lightly butter tart cases or Yorkshire pudding moulds.
Grate the frozen butter into the flour, and lightly rub together with the fingertips only until it forms a breadcrumb like texture. note - this stage is important, the frozen butter keeps the mixture well chilled, and using finger tips only prevents the dough becoming heavy.
Sprinkle in the sugar and combine together with a table knife. Add the beaten egg and with the knife, combine together to form a soft dough. Tip out onto a lightly floured work surface and quickly knead to bring it all together. Wrap in clingfilm and chill for an hour, this allow the pastry to rest and helps prevent it shrinking when cooked.
Remove from the fridge and allow to come back up to room temperature for 5-10 minutes. Unwrap and rill out. Cut appropriate sized circles for your moulds and line them with the pastry.
Combine the jam with the berries in a bowl and spoon into the pastry cases, almost to the top. Bake until the pastry is cooked with the jam.
Roll the pastry until a few millimetres thick (do not roll too thin). Cut into appropriate sized rounds that will fit the moulds. Line the moulds with the pastry and spoon in sufficient jam to almost fill the pastry cases. Place into the oven and bake until the pastry is cooked.
Remove and allow to cool before serving (remember the jam will be very hot!)
next time - Mamon Wellman's love of steak .......
Roll the pastry until a few millimetres thick (do not roll too thin). Cut into appropriate sized rounds that will fit the moulds. Line the moulds with the pastry and spoon in sufficient jam to almost fill the pastry cases. Place into the oven and bake until the pastry is cooked, (and as was often the case until the jam was slightly caramelised and dark brown)
Remove and allow to cool before serving (remember the jam will be very hot!)
recipe - cheffie's jam tarts
225 gm flour (plain)
125 gm butter (unsalted - freeze overnight )
050 gm sugar (castor)
050 gm sugar (icing)
001 pc egg
001 jar jam (strawberry or raspberry)
001 cup frozen berries
recipe - method of preparation
Pre-heat oven to 170C and lightly butter tart cases or Yorkshire pudding moulds.
Grate the frozen butter into the flour, and lightly rub together with the fingertips only until it forms a breadcrumb like texture. note - this stage is important, the frozen butter keeps the mixture well chilled, and using finger tips only prevents the dough becoming heavy.
Sprinkle in the sugar and combine together with a table knife. Add the beaten egg and with the knife, combine together to form a soft dough. Tip out onto a lightly floured work surface and quickly knead to bring it all together. Wrap in clingfilm and chill for an hour, this allow the pastry to rest and helps prevent it shrinking when cooked.
Remove from the fridge and allow to come back up to room temperature for 5-10 minutes. Unwrap and rill out. Cut appropriate sized circles for your moulds and line them with the pastry.
Combine the jam with the berries in a bowl and spoon into the pastry cases, almost to the top. Bake until the pastry is cooked with the jam.
Roll the pastry until a few millimetres thick (do not roll too thin). Cut into appropriate sized rounds that will fit the moulds. Line the moulds with the pastry and spoon in sufficient jam to almost fill the pastry cases. Place into the oven and bake until the pastry is cooked.
Remove and allow to cool before serving (remember the jam will be very hot!)
next time - Mamon Wellman's love of steak .......
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