I spent this afternoon in the kitchen with my two girls baking these oh-so-easy jam tarts for their Daddy for Valentine’s Day.
I offer them up to you now, at this late stage in the day, just in case you’ve failed to remember it is 14 February tomorrow and you need a very quick idea to help rustle up a little loving something for your own loved one. Chances are you’ll have all the ingredients you need in the fridge and store cupboard. Go with any flavour jams you fancy.
OK, so it’s not sophisticated baking but I’m sure you’ll receive a warm smile when you present a plate full of these lovelies to the love of your life. And if you can get any children you might have around the place involved in their preparation, so much the better.
Love heart jam tarts
230g plain flour
2-3 tbsp cold water
Strawberry or raspberry jam, lemon curd – you choose!
Sieve the flour and salt into a large bowl. Rub in the butter using your fingertips until the mixture looks like fine breadcrumbs.
Use a knife to gradually mix in enough cold water to bring the mixture together so that you can form a ball in your hands. Wrap the pastry in cling film and place in the fridge for half an hour.
Preheat the oven to 200°C/gas 6.
Smear with butter a 12-holed tart tin.
Sprinkle the work surface and your rolling pin with flour. Roll out the pastry until about 0.25cm thick. Use a circular cutter to cut out 12 circles and place in the tart tin, pressing gently into place. Save the rest of the pasty for the heart lids. Prick the bottom of each one with a fork.
Bake the circles in the oven for six minutes until lightly golden. Remove and leave to cool for a few minutes.
Carefully (or not so carefully depending on your helpers) spoon a desert spoonful of your chosen jam/s into each tart.
Roll out the leftover pastry and using a heart-shaped cutter cut out your heart lids. Place these on top of each of your tarts.
Return the tarts to the oven for six to eight minutes until golden brown.
Leave to cool for a few minutes before carefully using a knife to gently slide each tart out of the tin and onto a wire rack. When completely cool, arrange on a plate and sprinkle with icing sugar.