As much as I love the simplicity of the classic jam tart; good jam and crisp pastry, I am quite taken with this crumbly streusel addition. Think of it as an update on a classic, a deliciously moreish update!
Makes 12 tarts
Ingredients
100g Plain Flour
50g Hard Butter
1 tablespoon Caster Sugar
Very cold water
About half a jar of good jam
For the Streusel
50g Plain Flour
50g Soft Butter (spreadable is fine)
50g Caster Sugar
- To make the pastry, tip the flour into a bowl and grate in the butter using a coarse grater. Cut through with a table knife to distribute the butter then add the sugar and stir. Add the cold water a small amount at a time, stirring with the knife until a ball of dough is formed (if you add a bit too much water just sprinkle in a bit more flour). Wrap the dough in cling film and chill in the fridge for about 20 minutes.
- Preheat the oven to 200C (fan) and thoroughly butter the cups of a shallow bun tin.
- To make the streusel, simply mix the flour, soft butter and sugar with a wooden spoon until you have a clumpy crumble mixture, set aside until needed.
- Remove the pastry dough from the fridge and roll it out on a lightly floured surface until it is 2-3mm thick (this does not have to be exact!). Cut out 12 rounds and carefully transfer each one into the cups of the bun tin, easing them in gently so as not to tear the pastry.
- Dollop a level teaspoon of jam into each pastry case and flatten down with the spoon. Then crumble the steusel over each one.
- Bake in the preheated oven for 15 minutes until the edges of the pastry and the streusel are golden brown and the jam is bubbling.
- Leave to cool in the tin until cool and firm enough to remove and transfer to a plate or tin.
- They are best eaten the day they are made or the day after...they will still be good after that but the pastry will lose some of its crispness.
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