← Nouns Cooking · Bakery

Ingredients

• 200 g plain flour, plus extra for rolling
• 1 tbsp caster sugar
• 1 pinch Salt
• 100 g cold butter, cubed
• 3 tbsp cold water
• 200 g jam (strawberry, raspberry, apricot or blackcurrant)

Method

1. Rub the flour, sugar, salt and butter together until it looks like breadcrumbs, then stir in the water with a knife until the dough clumps. Bring together, wrap and chill for 20 min.
2. Heat the oven to 200°C (180°C fan, 400°F) and lightly butter two 12-hole bun (shallow tart) tins.
3. Roll the pastry out thinly, about 3 mm, and cut out 18 rounds with a 7 cm fluted cutter, re-rolling the scraps. Press them gently into the tins.
4. Spoon a heaped teaspoon of jam into each case; keep it level with the base of the rim or it will boil over.
5. Bake for 12–15 min until the pastry is golden. Leave in the tins for 10 min, as the jam is scalding, then cool on a rack.

Tips

• Short on time? Use 320 g ready-rolled sweet shortcrust pastry instead.
• Cut small pastry stars or hearts and lay them on the jam before baking for a party look.

Sources

Written in our own words after cross-checking these recipes:

BBC Food BBC Good Food