Fruit Jam Tarts
Pastry
300 g all- purpose flour
200 g butter
100 g sugar
1 egg
Place the flour, butter and sugar and egg into a large clean bowl.
Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm. Or make the dough in the foodprocessor.
Wrap the dough in plastic foil/Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.
Assemble the Pies
Pre-heat the oven to 180 deg. C
Unwrap the pastry onto a lightly floured work surface and roll to a ¼" /0.5cm thickness. Using a tart cutter or cup, cut circles from the pastry just slightly bigger than the holes in the prepared tart mould. Gently press one disc into each hole.
Place a heaped teaspoon of jam or lemon curd into the pastry lined tins. Be careful not to overfill as the jam will spill out when hot and burn.
Repeat until all the pastry is used up - you can squish the pastry trimmings back together and re-roll several times, so don't worry, just make sure you rest the pastry circles before cooking.
Bake in the preheated oven for 15 mins or until golden brown. Remove from the oven and leave to cool completely, do not eat while hot or you may burn your mouth, the jam stays hot for a long time.
Tips: In this recipe i used pineapple jam, ube jam and durian jam.