A delightful twist on classic jam tarts, perfect for any occasion.
Combine the flour and butter in a mixing bowl, rubbing together until the mixture resembles breadcrumbs.
Ensure the butter is cold for a flakier pastry.
Gradually add cold water to the mixture, stirring with a knife until it forms a dough.
Add water slowly to avoid making the dough too wet.
Wrap the dough in clingfilm and refrigerate for 30 minutes.
Chilling the dough helps it firm up, making it easier to roll.
Preheat the oven to 200°C (400°F).
Preheating ensures even baking.
Roll out the dough on a floured surface to about 1/4 cm thickness.
Flour the rolling pin to prevent sticking.
Cut out circles using a cookie cutter and place them in a greased tart tin.
Press gently to shape the pastry into the tin.
Fill each pastry case with a teaspoon of jam.
Don't overfill to prevent spillage during baking.
Bake in the preheated oven for 12-15 minutes until golden.
Keep an eye on the tarts to avoid overbaking.
Cool the tarts on a wire rack and sprinkle with powdered sugar before serving.
Wait until the tarts are cool to sprinkle the sugar for a neat finish.
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