Raspberry and Mint Jam Tarts

Crispy pastry cases, flavoured with fresh mint, filled with tart, home made raspberry jam.

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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.

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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.

I will be bringing these along to Fiesta Friday #79 this week, hosted by Angie, and co-hosted by Loretta@Safari of the Mind and Jess@Cooking Is My Sport.Happy Friday everyone!

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.

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Ingredients: Makes 12 Tarts

  • 220g plain flour
  • 140g butter
  • 1 heaped tbsp icing sugar
  • 1 tbsp finely chopped fresh mint
  • 200g raspberry jam

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To Make:

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.

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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.

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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.

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Brush the tops of the tarts with egg wash and bake in the preheated oven for 10-12 minutes until golden brown.

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Remove from the tray, and leave to cool on a wire rack before serving.

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Rhubarb Jam

Sweet and sticky jam, made with tart chunks of fresh rhubarb.

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As we are now in full rhubarb season, I decided to make some rhubarb jam. I have used a recipe from the river cottage preserves book which is really simple, but works so well.

Rhubarb is one of my favourite fruits, so I have kept this jam super simple, and just used rhubarb and sugar. I can’t wait to use it in some rhubarb themed cakes!

Variations: you could add some other fruit to the rhubarb jam like raspberries or strawberries. Some orange juice would also work well, or some rose petals, thrown in at the end.

Ingredients: Makes Two 300g jars

  • 500g Rhubarb
  • 300g Jam Sugar

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To Make:

In a large pan, cover the bottom with a layer of jam sugar, then add a layer of rhubarb, followed by sugar etc. until you have used up all the rhubarb and sugar, I think I ended up with about 3 rhubarb layers.

Leave the pan for a few hours, this gives time for all the juices to come out of the rhubarb. After a few hours you should be able to see the sugar is wet with the rhubarb juices.

Cook the rhubarb over a high heat until. The chunks of rhubarb are tender and some of them begin to break down.

Check the jam is set by spooning a small amount onto a cold plate. If it sets on the plate then the jam is ready!

Pour the hot jam into sterilized jam jars and seal tightly. The jam should keep for about 6 months. Once opened store in the fridge and it will keep for a few weeks.

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Pineapple and Lime Jam

Tropical , fruity jam, made with sweet pineapple and tangy lime.

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Its been quite a while since I made my last preserve, so when I came across some little pineapples on offer in the supermarket a few weeks ago, I decided I’d have a go at making a pineapple jam.

I had no idea how it would turn out, as I’ve never tried a pineapple jam before, so I was really pleased with the result, the jam tasted deliciously tropical, and the limes just take the edge off the sweetness!

The jam tastes lovely on a piece of toast, but I’m looking forward to making some tropical themed cakes with it. I’m going to try out pina colada cupcakes tonight, so keep an eye out for that post this week!

Variations: Adding some creamed coconut to the jam could be nice – it would end up tasting like a pina colada! Or if you are feeling particularly adventurous, a bit of finely chopped fresh chilli would spice it up nicely!

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Ingredients: Makes Two 220g Jars

  • 1 small pineapple, chopped into evenly sized small chunks
  • The juice and zest of three limes
  • 300g Jam Sugar

To Make:

Combine all ingredients for the jam in a large pan with a small splash of water

Cook over a medium heat for arround 30-40 minutes, untill the mixture has reduced down and is starting to set at the sides.

Use a hand blender to blend the jam, in a few short pulses, so that there are a few chunks of pineapple left.

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Test the jam, by spooning a small amount onto a cold plate, to see if it is ready to set. (If not, continue to cook, until the liquid has reduced down further).

Pour the hot jam into two 225g sterilized jars and seal tightly,leave to set overnight before using.

This jam will keep in the fridge, once opened for around 2-3 weeks.

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Spiced Orange and Earl Grey Tea Loaf

Moist Loaf Cake Flavoured with Fragrant Spiced Orange Jam and Earl Grey Tea, Smothered in Citrus Spiced Orange Syrup.

DSC04121Β I came up with this recipe as a way of using my spiced orange jam to favour a cake. I have always liked the idea of a marmalade tea loaf, but find it too bitter, so I thought my Orange jam might be a great alternative.

I have also recently discovered a love of tea, and I have been really keen to try incorporating a tea flavour into some of my cooking, so I’ve killed two birds with one stone in this recipe!

I was worried that the flavours might be a bit overpowering together, but they actually complement each other perfectly, and the syrup makes the sponge perfectly moist. It has had approval all round from my friends and family who have tried it!

Variations:

A lemon Drizzle Version of this cake would be a great alternative – just add lemon juice and zest to the cake, and make an earl grey and lemon syrup to drizzle over the top.

Substituting the Orange jam for Apricot would work well.

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Ingredients:

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For the Cake:

  • 3 Eggs
  • 200g of Caster Sugar
  • 100g Spiced Orange Jam
  • Zest and juice from 1 Orange
  • 350g Self Raising Flour
  • 200g Melted Butter
  • 120ml of Very Strongly Brewed Earl Grey Tea

For the Orange Syrup Topping:

  • 100g Spiced Orange Jam
  • 1tbsp Honey
  • Zest and Juice from Β½ an Orange
  • 100ml Very Strongly Brewed Earl Grey Tea

The Cake:

Prepare a 23 by 13cm loaf tin and preheat the oven to 170Β°C

Whisk together the eggs, sugar and jam for a few minutes until very light and fluffy.

Fold in half the flour and then half the earl grey tea, repeat until all the four and tea are incorporated.

Fold in the melted butter and orange juice.

Pour the cake mixture into the prepared tin and bake in the preheated oven for 1 – 1 ΒΌ hours. Check the cake after 1 hour, if it is not cooked though, cover in foil and bake for a further 15-20 minutes.

Once cooked though, remove the cake from the tin and leave to cool on a wire rack.

Use a skewer to pierce holes ΒΎ of the way into the cake, to allow the syrup to penetrate the sponge

Meanwhile, make the orange syrup topping:

Combine all ingredients in a small pan over a high heat and boil vigorously for a few minutes.

Spoon over the warm loaf cake making sure the whole surface is covered.

Once all the liquid has been absorbed, it is ready to serve. Delicious with a nice cup of Earl Grey tea!

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Related Recipes:

Spiced Orange Jam

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Spiced Orange Jam

Sweet and Sour Orange Jam Spiced with Aromatic Star Anise, Cinnamon, Stem Ginger and Vanilla.

Even after making three jars of Seville orange curd, I still had around 300ml of Seville orange juice and zest stored in the freezer waiting to be used. When I came across some cheap clementines in the supermarket, I decided to use them, with the frozen juice to make an orange jam.

The very wintery weather wave been having recently inspired me to make a (slightly out of season!) christmassy jam, with mulling spices and warming ginger. It tastes wonderful just on toast but I will be posting a cake to use some jam up later this week!

Variations: You could use apple juice and fruit instead of orange for a mulled Apple jam.

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Ingredients: Makes Three 250g Jars

  • 300ml Seville Orange Juice
  • Zest from 3 Seville Oranges
  • 5 Medium/Large Clementines or Tangerines, Peeled and Chopped
  • 2 Star Anise
  • 1 Cinnamon Stick
  • 4 Pieces of Stem Ginger, Finely Chopped
  • 50ml Stem Ginger Syrup
  • 400g Jam Sugar
  • A Splash of Spiced Rum
  • 1tsp Vanilla Essence

Put the orange juice zest and chopped fruit into a pan with all the spices and bring to the boil on a high heat.

Cool a small plate in the fridge.

Add the spiced rum and then the stem ginger and syrup.

Stir in the jam sugar and turn the heat down.

Simmer the mixture until it has reduced in volume by about 1/3. This should take 30 minutes to an hour.

Once the mixture has thickened and reduced, check that the jam has set by spooning a small amount onto the cooled plate. If the mixture does not drip when tipped up, the jam is ready. If not you may need to add more Jam sugar or reduce the volume of the mixture further.

Stir in the vanilla extract.

Pour the jam into three sterilised 250g jars and seal tightly. Leave to cool and then sore in the cupboard, or in the fridge once open.