Cream Tea Strawberry Jam Tarts
1 Reviews
About the bake
These cream tea strawberry jam tarts are perfect to have with afternoon tea. Serve with whipped cream and a glass of Pimm's to make them a beautifully indulgent afternoon treat. These little tarts look great with their jam filled centres and some piped cream over the top. This recipe makes a batch of 12 and takes just under an hour. We've used shop bought jam for this recipe but if you want to make your own have a look at our Summer Strawberry Jam recipe.
Ingredients
For the Pastry
- 225gAllinson's Plain White FlourÂ
- 0pinchSaltÂ
- 150gUnsalted Butter (softened)Â
- 75gBillington's Unrefined Golden Caster SugarÂ
- 1EggÂ
- 1Egg yolkÂ
For the Filling
- 6 tbspStrawberry jamÂ
- 300mlWhipping creamÂ
- 1 tspNielsen-Massey Vanilla Bean PasteÂ
Method
Step 1
Preheat the oven to 180°C, (fan 160°C, gas mark 4).
Step 2
To make the pastry – In a mixing bowl, rub the sifted flour, sugar, salt and butter together to form a crumb consistency.
Step 3
Add the beaten egg and egg yolk and mix to form a dough.
Step 4
Wrap the dough in clingfilm and refrigerate for 25 minutes or so.
Step 5
Remove the dough from the refrigerator and knead it on a floured work surface.
Step 6
Roll out the pastry and cut out 8cm circles.
Step 7
Put the pastry discs into the tart tin and put a half a tablespoon of strawberry jam in the middle of each.
Step 8
Bake in the oven for 10-15 minutes until the pastry is crisp and brown.
Step 9
Whip the cream with a teaspoon of vanilla bean paste and serve with the jam tarts.