TWO-BITE JAMMY TARTLETS
MAKES 12 JAMMY TARTS
TAKES To make the jam and bake the tarts, 1–2 hours.
KEEPS Eat on the day, as they can soften slightly overnight. Keep chilled in humid weather.
When I interviewed Zoe (the naturalborn caker with a personality like pink champagne) for a baking role at Beatrix she said she had a lot of cakes inside her. Turns out she had tarts too. These are from her childhood when her dad used to knock these up out of leftdough-vers – two bites of buttery crust and vibrant raspberry jam made from year-round frozen berries. Gild the ‘jammy tart lily’ by spooning a dollop of cream on top just before serving. Plan to eat more than one.
• 300 g sweet butter crust (just under 1 batch if you aren’t making these from leftover dough – see recipe on page 168)
• cooking oil spray
RASPBERRY JAM
• 400 g frozen raspberries
• 100 ml freshly squeezed lemon juice
• 300 g caster (superfine) sugar
1. To make the jam, bring the frozen raspberries and lemon juice to the boil in a saucepan over a medium heat until the juices start to flow. Add the sugar, increase the heat to high and boil for 10 minutes until the jam looks viscous and glossy, and the seeds start to stick to the base. Remove the pan from the heat, scrape the jam into a small bowl and chill.
2. While the jam is chilling, roll out the sweet butter crust dough to a 4 mm thickness. Using a fluted 9 cm pastry cutter, cut out 12 circles.
3. Lightly spray a shallow patty pan or cupcake tin with cooking oil spray – an insurance policy in case a little
jam escapes. Gently press the dough circles into each hole to make a little dough bowl. Chill in the fridge for 20 minutes.
4. Preheat the oven to 160°C. Spoon the jam into the raw dough shells, dividing it evenly. Bake for 15–20 minutes or until the pastry edges are a tanned golden brown.* Allow to cool before eating at room temperature. Then eat three. At least.
* Overbaked them? I still like them when the crust is darker (or ‘French’) and the jam is a little scorched and chewy. If they badly break, they are prime candidates for chopping up and folding through ice cream.