Royal jam tarts


170g plain flour
85g stork with butter
30g caster sugar
2-3 tbsp cold water
225g seedless raspberry jam


  1. To make the pastry place the plain flour in a bowl with the Stork with Butter
  2. Rub the Stork with Butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir through the sugar. Add the water a tablespoon at a time and work the pastry until it just comes together.
  3. Knead lightly until even, wrap in clingfilm and allow to chill in the fridge for 30 mins.
  4. Roll out the chilled pastry on a lightly floured work surface to approx. 4mm in thickness and cut out 12 circles. Line the recesses of a shallow bun tray with the pastry circles. Gather together the pastry trimmings and re-roll. Cut out 12 small crowns with a sharp knife.
  5. Fill each pastry case with 1-2 tsps of jam. Top each tart with a pastry crown and bake in the oven for 12-15 mins until golden.
  6. Transfer to a wire rack and allow to cool. Serve.



Instead of making little jam tarts, you could always make one big one instead. Just use a 20cm tart tin, blind bake the pastry first and then cut into triangles to serve



Time: 20 mins
Serves: 12
Nutrition: n/a