Our recipe of the week is the simple but delicious Wee Jam Tarts from The Scottish Baking Bible by Liz Ashworth.
Wee jam tarts
Makes 12 tarts
Sweet shortcrust pastry:
225g (8oz) plain flour
115g (4oz) butter
1 dessertspoon caster sugar
1 egg yolk
Sift the flour into a bowl and rub in the butter. Mix to a stiff dough with the egg yolk and water. Knead until smooth and leave to rest a few minutes.
Try adding a little cinnamon or mixed spice for festive bakes.
Jam, lemon or orange curd or marmalade
Heat the oven to 200°C (180°C fan), 400°F, Gas 6. Oil a 21-hole tart tin. Roll the pastry out on a floured board to 3mm (⅛in) thick. Cut into 12 rounds, making each round larger than the diameter of each hole to allow enough pastry to line the base and sides. Drop one or two teaspoons of filling into each. Roll out the pastry scraps and cut into small rounds to decorate the middle of each tart. Bake for 15 minutes until the filling is starting to bubble and the pastry is golden. Cool a little in the tin then carefully lift onto a wire cooling rack.