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JAM TARTS

Recipe by Sophie @THECORNERPLOT

READY IN

30 mins (plus 30 mins for chilling)

COOKING TIME

15 mins

PREP TIME

15 mins

SERVES

Makes 32 tarts

ingredients

  • 250g plain flour
  • 250g icing sugar
  • ½ tsp sea salt
  • 125g unsalted butter
  • 1 medium egg
  • 1 lemon, zest only
  • 1-2 tbsp milk
  • Cortijo de Sarteneja Organic Apricot Extra Jam
IN STOCK
  • Cortijo de Sarteneja Organic Fig jam
IN STOCK

Method:

  1. Put the flour, icing sugar and salt into a bowl and rub in the butter with the tips of your fingers (or put in a food processor and pulse) until the mixture resembles breadcrumbs. Add the beaten egg, lemon zest and milk, and bring everything together to form a ball of dough. Wrap in clingfilm and leave in the fridge to rest for at least 30 minutes.
  2. Preheat the oven to 180°C.
  3. Roll out the dough on a clean worktop, lightly dusted with flour, to a thickness of ½ cm.
  4. Cut circles out of dough using a cutter (the circles should be slightly larger than the holes in the tray). Gently tap the dough into the hollow and fill with a heaped teaspoon of the jam.
  5. Cook for 15 minutes, or until the pastry is golden and the jam is bubbling. Remove from the oven leave to cool on a wire rack for 10 minutes before removing from the tray.

Little tip:

Top the Cortijo de Sarteneja Organic Fig jam tarts with a baby fig after cooking.

ingredients

  • 250g plain flour
  • 250g icing sugar
  • ½ tsp sea salt
  • 125g unsalted butter
  • 1 medium egg
  • 1 lemon, zest only
  • 1-2 tbsp milk
  • Cortijo de Sarteneja Organic Apricot Extra Jam
IN STOCK
  • Cortijo de Sarteneja Organic Fig jam
IN STOCK
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