Jam Tarts {Creative Summer 9}

These are quite a classic afternoon treat and one we hadn't made in some time so we decided to change that by making a batch at the weekend. The pastry on these is crisp on the outside with a nice crumbly centre and they are deeply filled with sticky raspberry jam - you could even make your own if you have been out picking berries this summer.

Ingredients

240g plain flour

30g caster sugar

150g butter

90ml water

Jam

Method

• Preheat the oven to 180 degrees 
• Combine the flour, butter and sugar together in a bowl
• Slowly add the water to form a soft dough
• Roll out the pastry on a lightly floured surface and cut out 12 rounds approx 5mm in thickness
• Place the rounds into a muffin tray 
• Add a heaped tablespoon of jam into each

• Bake for 15 minutes until the pastry is golden
• Place on a wire rack to cool
• Scoff!

Tips
- The jam may appear runny when first removed from the oven but it will set once cooled
- Add pastry strips or lids to each
- Use different flavoured jams for colour variations

** Pop back to the blog each day, right up until 5th September, for daily activities to keep the kids entertained as part of my Creative Summer project **