Strawberry Jam Tarts

(makes 12)

I don't know of anyone, young or old that doesn't like jam tarts. Crisp buttery pastry, filled with sweet jam, all bubbly and gooey. These are fabulous. This pastry is the best. Turns out perfect every time!

For the pastry:
4 ounces plain flour
pinch of salt
1 ounce butter
1 ounce vegetable shortening
2 TBS cold water

For the Tarts:
about half a jar of really good quality strawberry jam

First make the pastry. Sift the flour and salt into a bowl. Rub together the butter and the shortening and then add this to the flour. Rub this into the flour using the tips of your fingers, lifting it up as you go to aerate the flour somewhat. Rub in lightly until the mixture is crumbly. Don't over mix. Add the cold water all at once and stir with a fork. Blend quickly until the mixture clings together in a ball, leaving the sides of the bowl clean. Turn the dough out onto a lightly floured surface and knead a couple of times, lightly, to make a smooth stiff dough. Let rest for 10 minutes before using.

Preheat the oven to 200*C/400*F/gas mark 6.

Roll thepastry out to 1/4 inch thickness. Cut into rounds with a sharp 3 inch fluted cutter. Place the pastry rounds into a 12 hole bun tin. Dollop heaped teaspoons of jam into the centres of each.

Bake for 12 to 15 minutes, until the pastry has crisped nicely and the jam is bubbling Remove from the oven and allow to cool before eating or serving. (Hot jam is really dangerous and can give you quite a bad burn if you are not careful!!)

Note - you don't have to use strawberry jam only. You can use any kind of jam you want. We happen to like Strawberry the best of all!