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Jam Tarts: 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).
Preheat oven to
400 degrees F (205 degrees C)
and place rack in the center of the oven. Have ready 36 miniature 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 2 1/2 inch (6 cm) round cookie cutter, cut out the rounds and
gently press them into the muffin tins. Fill each pastry about two-thirds full with your
favorite jam. Bake in the preheated oven for about 10 - 14 minutes or until golden brown around the edges. Remove
from oven and place on a wire rack to cool.
Can garnish with a
dollop of whipped cream or clotted cream or sprinkle with finely chopped nuts.
Makes 36 miniature
tarts.
References:
Floris, Maria.
The International Wine and Food Society's Guide to Bakery - Cakes and Simple
Confectionery. Bonanza Books. New York: 1968.
Gardiner, Miranda.
Teaching Dad to Cook Flapjack. Hardie Grant Books. London: 2010.
Le Cordon Bleu, "Cookies (Le Cordon Bleu Home
Collection)". Periplus Editions. 1999.
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