Rainbow jam tarts

Makes 30 roughly

  • For the sweet pastry:

  • 250 g plain flour, plus extra for dusting

  • 250 g icing sugar

  • 125 g unsalted butter, softened

  • a pinch of sea salt

  • 1 large free-range egg

  • 1 orange or lemon

  • a splash of milk

  • For the fillings:

  • 30 heaped teaspoons of your favourite jams, curds, marmalades and jellies

Jam tarts are definitely a part of my childhood. They are humble, cheap to make and such a pretty little treat. It's funny how simple pastry with a blob of jam can turn into something so exciting, with chewy bits, bubbling bits, crunchy bits and jammy jelly bits. Even if you cheat a little, and buy ready-made pastry, just the ritual of filling these tarts with your favourite jams and then baking them can be really relaxing. The beauty of these for me is playing with the different jam or jelly flavours so you get a rainbow of colours. Just about every supermarket in Britain stocks a great selection of posh jams: strawberry, blackberry, blueberry, gooseberry, apricot, cranberry ... the sheer number of fillings available now makes these even more exciting than the ones I had as a kid.



Put the flour, sugar and butter into a food processor with a pinch of salt and pulse until you have a mixture that looks like breadcrumbs. Crack in the egg, grate in the zest from your orange or lemon and pulse again, adding a little splash of milk to bring everything together, if needed. Wrap the dough in clingfilm and pop it into the fridge to rest for 30 minutes.



Preheat the oven to 180°C/350°F/gas 4. Dust a clean surface and a rolling pin with flour and roll out the pastry so it's 0.5cm thick. Get yourself a few 12-hole jam tart trays (or cook the tarts in batches) and a fluted pastry cutter just a little bigger than the holes of the tray (normally around 6cm). Cut out rounds of pastry and gently push them into the wells so they come up the sides. Any leftover pastry can be gently pushed back into a ball and rolled out to make a few more tarts. Put 1 heaped teaspoon of filling into each jam tart, interspersing and alternating the flavours of jams, curds or jellies.



Pop the trays on the middle shelf of the oven and cook for around 12 to 15 minutes, or until the pastry is golden and the filling is thick and bubbling. Remove from the oven, leave in the tray to firm slightly, then transfer to a wire rack and leave to cool for a few minutes before serving.



PS: I know this might sound a bit girly, but if you can track down a lovely old tart tin from an antique shop, then serve these straight out of the tin – it looks really good, as the old tins are really cute. See, I told you it was girly!

Nutritional Information

Rainbow jam tarts

Exciting childhood treats

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Jam tarts are humble, cheap to make and such a pretty little treat. This is a great recipe to do with the kids.
35m
Super easy
Method

Jam tarts are definitely a part of my childhood. They are humble, cheap to make and such a pretty little treat. It's funny how simple pastry with a blob of jam can turn into something so exciting, with chewy bits, bubbling bits, crunchy bits and jammy jelly bits. Even if you cheat a little, and buy ready-made pastry, just the ritual of filling these tarts with your favourite jams and then baking them can be really relaxing. The beauty of these for me is playing with the different jam or jelly flavours so you get a rainbow of colours. Just about every supermarket in Britain stocks a great selection of posh jams: strawberry, blackberry, blueberry, gooseberry, apricot, cranberry ... the sheer number of fillings available now makes these even more exciting than the ones I had as a kid.

Put the flour, sugar and butter into a food processor with a pinch of salt and pulse until you have a mixture that looks like breadcrumbs. Crack in the egg, grate in the zest from your orange or lemon and pulse again, adding a little splash of milk to bring everything together, if needed. Wrap the dough in clingfilm and pop it into the fridge to rest for 30 minutes.

Preheat the oven to 180°C/350°F/gas 4. Dust a clean surface and a rolling pin with flour and roll out the pastry so it's 0.5cm thick. Get yourself a few 12-hole jam tart trays (or cook the tarts in batches) and a fluted pastry cutter just a little bigger than the holes of the tray (normally around 6cm). Cut out rounds of pastry and gently push them into the wells so they come up the sides. Any leftover pastry can be gently pushed back into a ball and rolled out to make a few more tarts. Put 1 heaped teaspoon of filling into each jam tart, interspersing and alternating the flavours of jams, curds or jellies.

Pop the trays on the middle shelf of the oven and cook for around 12 to 15 minutes, or until the pastry is golden and the filling is thick and bubbling. Remove from the oven, leave in the tray to firm slightly, then transfer to a wire rack and leave to cool for a few minutes before serving.

PS: I know this might sound a bit girly, but if you can track down a lovely old tart tin from an antique shop, then serve these straight out of the tin – it looks really good, as the old tins are really cute. See, I told you it was girly!

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Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 129
    6%
  • Carbs 22.4g
    9%
  • Sugar 14.2g 16%
  • Fat 3.8g 5%
  • Saturates 2.2g 11%
  • Protein 1.2g 3%
Of an adult's reference intake

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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