Little Jam Tarts

Hello everyone, sorry for not posting for a few months. I have been so busy with college, performing and writing. Todays blog post is helping you make your own little strawberry and apricot jam tarts. I am not a cook, If you don't agree with something I do.... that's okay.

Ingredients:
1 pot of strawberry jam
1 pot of apricot jam
1 bag of short crust pastry of your chose
Water
Flour

Other:
Jam tart tin- Holding 12
Teaspoons
Rolling pin
Knife
Measuring jug
Cutters

Step one:

Empty the short crust pastry mix into a mixing bowl and add 120ml of water. After doing so, first mix with a knife get it all into a dough to then use your hands to make it right.

When you have made your dough, place some flour onto the work table and place the dough into it.

After doing so, using the rolling pin, roll the dough out even and have the thickness of around a pound coin. Using flour on the rolling pin and the dough will help you as it will not be sticking. Make sure you do not rolling it put to long and make the dough stringy.
After doing so, cut away any edges the are not useable when coming to the cutting stage.

When you are happy with your dough you are then able to start cutting the bases of the tarts. When cutting before you start make sure your cutter is the right size for your tin. Using the cutter at the side, this makes the most of your dough, cut out and place into the tin. Once placed push around the edges to make sure it fits perfectly.

You are then able to make 12 tart bases, making sure they are all even and have the right thickness.

You are now able to place the jam into the bases. Using 2 teaspoons fill up the bases with jam. Making sure they are all even, but also making sure not to put to much in as the heat will make the jam flow over the top of the bases.

Now pre-heat the oven to 200 degrees or gas mark 4 and place your bases to the side. Using the left over dough once again roll out and cut away any edges that you don't need. This dough will be used for the pasty that will be going on the top. Cutting away like you did on the bases place them onto of the jam. Also making sure they are all a perfect fit.

You are now able to place them in the oven. Keep a watch on them as you do not want them to burn. If the jam is over flowing turn them down a bit and watch once again. I left mine in for around 15 minutes, but I will be leaving them in a bit longer.

Once cooked. Leave out to cool down, serve on a plate or a tray and enjoy!

Thank you for reading, and happy cooking!x