Heart jam tarts
These are a really simple recipe, ideal for the whole family to get involved – kids will love stamping out the heart shapes. Use any flavour jam or curd you like, although the red of strawberry or raspberry works well with the hearts! The addition of citrus zest in the pastry really lifts the flavour.
-250g plain flour
-125g cold unsalted butter, diced
-1 medium egg
-zest 1 lemon or orange
-1 tbsp milk
-100g raspberry or strawberry jam
-Rub together the flour, butter and salt in a bowl, using your fingertips, until it looks like breadcrumbs. Mix in the egg and zest, then add the milk, bringing it together with your hands into a dough. Add a tiny bit more milk if the dough feels too dry, just a teaspoon at a time. Roll into a ball, wrap in clingfilm and chill in the fridge for 30 minutes.
-Heat the oven to 200ºC / 180º fan / gas mark 6. Butter the holes of a 12-hole tart tin.
-When you are ready, lightly dust the work surface and rolling pin with flour. Roll out the pastry to about 0.5cm thick. Use a round cutter, about 6cm, and stamp out 12 circles. Place into each hole, using your fingers to gently push them in. Re-roll the leftover pastry and cut out a selection of hearts using cutters and set aside.
-Spoon a heaped teaspoon of jam into each pastry case. Place the pastry hearts on top of the jam.
-Bake in the oven for 15 minutes until golden and the jam is bubbling. Remove from the oven and leave to cool in the tray for 10 minutes, before transferring to a cooling rack.