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Rainbow jam tarts
dessert recipes | makes roughly 30 little tarts
1. For the pastry, put the flour, sugar and butter in a food processor with a pinch of salt and pulse until you have a mixture that looks like breadcrumbs. Crack in the egg, add the zest from your orange or lemon and pulse again, adding a little milk to bring everything together, if needed. Wrap the dough in clingfilm and pop it into the fridge to rest for 30 minutes.
2. Preheat the oven to 180C/gas 4. Dust a clean surface and a rolling pin with flour and roll out the pastry so it’s 5mm 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.
3. Pop the trays on the middle shelf of the oven and cook for 12–15 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!
Per serving 129 cals, 3.8g fat (2.2g saturated), 1.2g protein, 22.4g carbs, 14.2 sugars
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Recipe Jamie Oliver
Photo David Loftus
from Issue 23
ingredients• 30 heaped tsp of your favourite jams, curds, marmalades and jellies
• 250g flour, plus extra for dusting
• 250g icing sugar
• 125g unsalted butter, softened
• 1 large egg
• Grated zest of 1 orange or lemon
• A splash of milk