More evening baking in our household for this Tuesdays pudding. The cupboards were a tad bare today so good old pastry made an appearance.
I’ve said it before but I don’t really use a recipe for standard shortcrust – it is now cemented in my brain so firm I don’t always even use scales. The original recipe I used when cooking with my mother was always from our flour and egg stained Be-Ro book and it goes a little something like this:
8oz plain flour
Enough cold water to combine the ingredients
Rub the fat into the flour until it resembles breadcrumbs. Make a well and pour in the cold water a little at a time until it comes together in a firmish dough. Cool in the fridge for about 30 mins then roll out thinly.
So, back to the Tarts in hand. Pastry made and tins lined my daughter Kate & I next raid the fridge for jam to put in our tarts. Half a jar of apricot jam springs to our attention and next thing you know, we’ve filled the pastry cases and licked a couple too many spoons. We had some extra pastry left over so decided to top our tarts with some butterfly shapes using our favourite butterfly cutter set. 12 minutes in the oven and about 30 seconds to eat them all!