A Real British Tart

A Real British Tart

Although we associate Jam tarts with Britain, they're not actually a British recipe: The French word tarte can be translated to mean either pie or tart, as both are mainly the same with the exception of a pie usually covering the filling in pastry, while flans and tarts leave it open. Tarts are thought to have either come from a tradition of layering food, or to be a product of Medieval pie making!

Now to the recipe: The ones you see here are made large because that's how hubby likes them and as you can see there is nothing perfect about them, in shape I mean lol. Mine always have a mind of there own! However, I did use ready made Shortcrust pastry because it's the easiest option, but if you want to, you can make your own pastry, follow my recipe for a scrummy pastry base...

Cut the right sized base out for your bun tins etc, you can make these either in small bun tins or bake a larger dish sized tart.

Brush the edges with beaten egg and then add a spoonful of your favourite Jam. Please remember that the Jam gets extremely hot and bubbles when at its hottest. You should never put more than you need or it will simply spill over the crust and tin if you use too much. For normal sized bun tins, I used approx a full tsp of Jam and with the back of the spoon, slowly and carefully spread the Jam onto the base of the pastry. Bake in the Middle of the oven for approx 15-20 on Gas mark 6, or until golden brown.

Look at the difference in the jam and how it spread

When removing them from the over, be careful and do not place them where children can reach them... They can be left in the tin or placed on a wire rack to cool!