MAKES
12
INGREDIENTS
- 185g plain flour, plus extra for dusting
- 125g butter, plus extra for greasing
- ice-cold water
- 300g blackberry and apple jam, home-made if possible
METHOD
Put the flour into a bowl with a pinch of salt. Rub in the butter and add about 75ml ice-cold water to make a smooth dough.
Wrap in cling film and leave to rest in the fridge for 30 minutes.
Preheat the oven to 200C/gas mark 6.
Dust the worktop with plain flour. Grease a 12-hole bun tray.
Roll out the dough into one large sheet about 2mm thick. Use a round 10cm cutter to cut out 12 tart cases (reserve the leftover dough). Place one in each hole of the tray. Fill the cases three-quarters with jam.
Roll out the leftover dough again and cut out little hearts or leaf shapes to place in the centre of each tart – be as creative as you want.
Bake the tarts for about 15-17 minutes until the pastry is crisp and golden at the edges. The jam will bubble but not too much. Remove from the oven and cool on a rack.
