Friday, 4 March 2016

Jam Shortcake Tarts

These are a nice way of making a substantial tea time treat or a proper pudding with custard out of jam tarts.  They also accomodate a smaller amount of jam than you would get away with using plain pastry as the dough here rises around, cocooning the fruit in lovely shortcakiness.  They also have the advantage of therefore being lower in sugar than they might have otherwise been, and they use mild vegetable oil rather than saturated fat.

Our World Book Day tea consisted of Wormy Cheese n' Pineapple Spaghetti to reference Roald Dahl's The Twits, with cherry tomatoes and the BFG's Snozzcumbers on the side, followed by the Queen of Heart's Tarts as pictured above, and some of Harry Potter's foaming butterbear as mentioned in yesterday's post.

When we came to make the tarts, however, I discovered there was no elderberry jam left. The Queen of Hearts would surely have deep red tarts?  Well ours were of a more gingery tint.  I had enough Rhubarb and Ginger jam to manage a rounded tablespoon in each tart.  Striking on the idea of using a shortcake pastry to fill up the rest of the tin worked out very nicely; they were soon bubbling near the top of the tins once in the oven.

Once out of the oven - and after much impatient poking to check their temperature, - everyone scoffed them down while they were still warm.  Luckily, I stashed one in the cupboard to have a sneaky treat today, and so I can vouch that they are also very nice once fully cooled.

How we made them:

400g self raising flour
4 tbsp granulated or caster sugar
150ml mild vegetable oil + a little extra for greasing the tins
200ml milk
12 rounded tablespoons of jam

Rub a little oil into 12 muffin tins.  Mix the flour, sugar, oil and milk until it comes together in a soft but not wet or sticky dough.  You may need a little more or less milk depending on how dry the flour is, so add it gradually to get the right consistency.  Press the dough into the muffin tins.  Spoon jam into each tart case.  Place in an oven set at 180C for 20 minutes.  Leave to cool on a wire rack for a while: please be careful as hot jam stays hot for a long while.

Did any of you have a special meal for World Book Day?

No comments:

Post a Comment