Crispy pastry cases, flavoured with fresh mint, filled with tart, home made raspberry jam.
I made some jars of raspberry jam this week, and it just so delicious I wanted to use it in some desserts. I decided that jam tarts were the best way to show it off!
To make these a bit more special than a normal jam tart, I added some fresh mint to the pastry, which gives it a more sophisticated flavour.
These tarts were so delicious, it was hard not to eat them all in one go! I definitely recommend this recipe if your looking for a simple treat to make for some friends.
Variations: You could use any jam in the tarts, strawberry or blackberry would be lovely. The herb in the pastry could also be changed, thyme and lemon curd would be really tasty.
Ingredients: Makes 12 Tarts
- 220g plain flour
- 140g butter
- 1 heaped tbsp icing sugar
- 1 tbsp finely chopped fresh mint
- 200g raspberry jam
Preheat the oven to 180C and grease a 12 hole cupcake tray.
Rub together the butter and flour to form a fine breadcrumb like consistency.
Stir in the mint and icing sugar, then add the water 1 tbsp at a time until the mixture comes together into a ball of dough.
Turn out onto a floured work surface, and roll out to about 1cm thickness. Use a circular cutter to cut out 12 disks, press them into the holes of the cupcake tray and crimp the edges with the handle of a wooden spoon.
Fill each case with 1 tbsp of raspberry jam, then use a small heart shaped cutter to cut out 12 small hearts from the remaining dough. Place these ontop of the jam.
Brush the tops of the tarts with egg wash and bake in the preheated oven for 10-12 minutes until golden brown.
Remove from the tray, and leave to cool on a wire rack before serving.