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100% Iberico Hand-Carved Ham
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Sherry
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Navarrico Butter Beans
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:
- 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.
- Preheat the oven to 180°C.
- Roll out the dough on a clean worktop, lightly dusted with flour, to a thickness of ½ cm.
- 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.
- 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 
