Jam tarts

Method

1. Pastry

   To make the pastry, place the flour, sugar and butter in a food processor and pulse until the mixture resembles coarse breadcrumbs. Add the egg yolks and water and process until the ingredients just come together. Add a little more water if necessary. Press the dough into a flat round shape, cover with plastic wrap and refrigerate for 45 minutes or until firm.

2. Preheat oven

   Preheat the oven to 200°C (180°C fan-forced).

3. Rolling pastry

   Roll out the pastry between two sheets of lightly floured baking paper to about 3mm thick (the thickness of a $2 coin). Using a 7.5cm fluted cookie cutter, cut out as many rounds as you can. Rerolling the pastry as necessary.

4. Filling pastry

   Gently press the pastry rounds into patty pan tins or standard muffin tins. Fill each pastry shell with 2 teaspoons of jam or curd and top with 4-5 blueberries, 3 raspberries, or 2 slices of strawberry.

5. Baking

   Bake for 13-15 minutes or until the pastry is lightly browned and cooked through, and the jam is bubbling. Remove from the oven and set aside for 5 minutes. Transfer the tarts to a wire rack and cool completely. Dust with icing sugar and serve with a dollop of pure cream, if you like. Best served on the day they are made.

6. Handy hint

   We used Driscoll’s raspberries and blueberries for these jam tarts. Sliced strawberries also work well.