Jam and Treacle Mini Tarts
John and Lisa have some fabulous picnic inspiration in their Weekend Kitchen today. Lisa's family favourites, her super simple Jam and Treacle Mini Tarts.
Jam and Treacle Mini Tarts
Makes 12
Ingredients
300g plain flour, plus extra for dusting
150g unsalted butter, plus extra for greasing
Sea salt
1-2 tbsp water
Strawberry jam
Golden syrup
Handful of cornflakes, crumbled
Method
1. Preheat oven to 210ºc or 190ºc Fan.
2. To make the pastry, place the butter, flour and a pinch of salt in a food processor then blitz into breadcrumbs. Add the water, blitz again until it just comes together. Tip out and bring together to form into a ball then wrap and rest the pastry in the fridge for at least half an hour. You could of course use shop bought shortcrust pastry.
3. Roll out the pastry on a flour dusted surface to about ½ cm thick and using a 6 cm fluted cutter cut out 12 Tarts. Carefully pop the tarts into a greased shallow hole cake tin tray and bake blind for 5-10 minutes, gently push down the pastry if it has risen up.
4. Take out of the oven and spoon a little jam into half the tarts and then the syrup into the remaining half. Sprinkle over some crushed cornflakes on top of the syrup ones and return to the oven for a further 10 minutes. Remove from the oven and allow to cool a little before serving or cool completely and pack into a little container to take on your picnic.