Jamtarts Recipes

Steps:

• Mix flour, shortening, sugar, and salt together in a food processor until mixture resembles coarse crumbs. Add water and mix until a ball is formed. Refrigerate pastry until well chilled, at least 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Grease 24 shallow muffin cups.
• Roll pastry out thin; cut into rounds with a cookie cutter. Place each round in a muffin cup. Add 2 teaspoons of jam to each cup.
• Bake in the preheated oven until golden brown, about 20 minutes. Cool tarts on a wire rack.

Steps:

• Preheat the oven to 375 degrees.
• Sprinkle a work surface and rolling pin with confectioner's sugar and roll out dough to 1/8-inch thick. Move dough frequently to prevent it from sticking and add more confectioners' sugar to the work surface and rolling pin as needed.
• Using a round cookie cutter the same diameter as the top of the muffin tin cups (about 2 inches), cut 36 rounds of dough. Gently press a dough round into each muffin cup and press evenly into the sides and bottom of the cup. Continue with remaining dough rounds. Bake until set and edges are light golden, about 10-12 minutes. Let cool in the pan completely before removing with a small offset spatula.
• Heat the jam in a small saucepan over medium heat until melted. Add the cherries and stir gently to coat completely. With a small teaspoon, transfer a cherry into each tart shell and drizzle with a little more warm jam. Allow to cool and set.
• Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
• Preheat oven to 375 degrees F.
• Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
• Recipe courtesy of Alton Brown

Steps:

• Sift the flour into a food processor; add the butter.
• Pulse together until bread crumb stage. Try not to overwork the pastry. You need to treat the pastry gently to prevent tough chewy pastry.
• Add the sugar, vanilla, and egg yolk to the pastry and pulse again until a ball forms.
• You made need a little water if the pastry looks dry or is not clumping together well.
• Remove the pastry from the machine.
• Knead lightly to remove cracks.
• Pop in the refrigerator for 15 minutes to rest.
• Preheat the oven to 200 degrees Celsius/fan 160 degrees Celsius.
• Remove the pastry from the fridge.
• Roll out on a lightly floured board.
• Cut out 12 rounds using a pastry cutter. I won't give measurments as sometimes I make bun tray size and sometimes I use a mini muffin tray. It is up to you. All take the same time to cook.
• Push the pastry rounds into your tray to fit nicely.
• Prick the base of each round with a fork.
• Pop into the oven for 15 minutes.
• When cooked transfer onto a cooling rack.
• Warm strawberry jam in the microwave in a bowl on high for 1 or 2 minutes until runny (be careful jam gets very hot).
• Spoon the jam into the pastry shells.
• Top each with half a strawberry.
• Leave to cool.
• They are crumbly and melt in the mouth YUM!

Steps:

• Chop the butter into small bits and add to a bowl.
• Add the flour and caster sugar and with fingertips rub the butter into the flour until it resembles fine breadcrumbs.
• Add the cold water and knead it in a little and roll into a ball.
• Wrap the ball in clingwrap and put in the freezer for 20 minutes.
• Preheat oven to 180 degrees celcius.
• Remove from freezer and sprinkle some flour onto your worktop.
• Roll out the pastry to about 3mm in thickness and cut shapes with a fluted cutter or scone cutter, cut them just a little larger than the hole in the tray.
• Place into the tray and push down to make an indentation for the jam to go into.
• Add 1 teaspoon of jam.
• Place into oven and cook for 18-20 minutes.
• Cool on a wire rack being careful as the jam is very hot.

Steps:

• In the bowl of your electric mixer (or with a hand mixer), beat butter and sugar until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until blended.
• In a separate bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the butter mixture and beat just until incorporated. Do not over mix the dough.
• Transfer the dough to a lightly floured work surface, knead the dough a few times to bring it together, and then divide the dough in half. Wrap each half in plastic wrap and refrigerate until firm (at least an hour , or freezer for 10mins ) .
• Preheat oven to 400 degrees F (205 degrees C) and place rack in the center of the oven , and have ready your muffin tins.
• Remove one portion of the dough from the refrigerator and place on a lightly floured work surface. Roll out the dough until it is 1/8 inch (.5 cm) thick. Using a lightly floured 7cm round cookie cutter, cut out the rounds and gently press them into the muffin tins. Fill each pastry with one teaspoon of your chosen jam or marmalade . Bake in the preheated oven for about 10 - 14 minutes or until golden brown around the edges. Remove from oven leave to cool in trays for about 10 mins and place on a wire rack to cool for 20 mins .

Steps:

• For dough: Beat the butter, sugars, and salt until fluffy. Add the egg and vanilla, and mix well. Stir in the flour until well blended, then refrigerate the dough for 30 minutes or longer.
• Shaping: Place a rounded teaspoon of dough (about 1/2 oz.)into each ungreased mini-muffin cup. With floured fingers or a tart tamper, press the dough up the sides of the cups to form the floor and walls of the crust. Place the crusts in the refrigerator to chill while preparing the filling.
• Filling: Crumble the almond paste into a small bowl. Blend in the sugar, salt and extract(s). Add one egg at a time to the almond paste, mixing well after each addition until there are no lumps.
• Assembly and Baking: Preheat oven to 350 degrees F. Place a slightly rounded 1/4 teaspoon of the raspberry jam into each dough-filled cup. Top with almond filling. The almond filling should come to the top of the dough. Bake the tarts for 24 to 28 minutes, until they're puffed and golden brown. Allow the tarts to cool in the pan for about 10 minutes before turning them out to cool completely. While they cool, make the glaze.
• Glaze: In a small bowl, mix the confectioners' sugar with the water until dissolved. Add the food coloring, if you're using it. Drizzle the glaze over the tarts. The tarts store well for 3 - 4 days in airtight containers; freeze them for longer storage.

Steps:

• Preheat the oven to Gas Mark 5
• Sieve the flour into a mixing bowl and rub in the marg until it resembles fine breadcrumbs
• add the water tablespoon by table spoon until it is a moist dough
• Grease a cupcake tray and cut the pastry.
• Put the jam into the pastry and bake on Gas Mark 5 for 12-15 mins

Steps:

• Put the flour, butter and a pinch of salt in a bowl and rub them together with your fingertips (or you can pulse these ingredients together in a food processor if you have one). When the mixture looks and feels like fresh breadcrumbs, stir in the egg and vanilla seeds, if using, with a cutlery knife. Add 1 tbsp cold water, then start to bring the dough together in one lump with your hands - try not to knead it too much. Add 1 more tbsp of water if it's not coming together, but try not to add more than that. Wrap in cling film and chill in the fridge for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Butter a 12-hole tart tin, then dust your work surface with flour. Unwrap and roll out the chilled pastry so it's about the thickness of a £1 coin, then use a straight or fluted round cutter to cut out 12 circles, big enough to line the holes in the tin. Dollop 1-2 tsp of your chosen filling into each one and, if you like, cut out little pastry hearts (perfect for Valentine's Day) and pop them on top.
• Bake for 15-18 mins or until golden and the filling is starting to bubble a little. Leave to cool in the tin for a few mins then carefully transfer to a wire rack to cool completely.

Steps:

• 1. Place the flour, confectioners' sugar, and salt in the bowl of a food processor. Process for 30 seconds. Add the butter and pulse until the mixture resembles medium-coarse cornmeal. Mix 1 egg yolk with 2 tablespoons ice-cold water, then gradually add it to the pastry mixture, processing after each addition. (Do not allow the mixture to become a ball of dough-it should stay in large, coarse clumps.) Transfer to a mixing bowl. Bring the mixture together in your hands, knead it for 30 seconds on a clean, lightly floured surface, then press it down into a 1/2-inch-thick disc. Wrap it in plastic wrap and chill in the refrigerator for 30 minutes.
• 2. Thinly roll out the pastry on a lightly floured surface. Stamp out circles using a 4 1/4-inch-diameter (for large tarts) or 3 1/2-inch-diameter (for smaller ones) cookie cutter. Gently lift the circles of dough and ease them into a 6-hole shallow nonstick tart tray (for large tarts) or a 12-hole nonstick muffin tray (for smaller ones). Prick the bases with a fork. Freeze until solid, about 20 minutes.
• 3. Preheat oven to 375°F. In a small bowl, mix the remaining egg yolk with the milk to make the glaze. Place the oven rack on the top third of the oven. Line the pastries with pieces of parchment paper that are large enough to completely cover the base and sides, then fill with baking beans. Bake for 8 minutes, then remove the paper and beans and brush the sides with the glaze. Return to the oven and bake until just tinged with color, about 5 minutes more.
• 4. Remove the tarts from the oven. Add 1 heaped tablespoon (for the large tarts) or 2 teaspoons (for the smaller ones) of the preserves to each pastry case. Return to the oven and bake until the preserves are bubbling, about 8 to 10 minutes. Remove and allow to cool in the tin for 10 minutes before transferring to a cake rack to cool completely.