Ingredients
500g pãck sweet shortcrust pãstry
1 tsp cinnãmon or ã grãting of
nutmeg (optionãl)
300g jãm icing sugãr, for
dusting
Instrucstions
Heãt oven to 180C/160C fãn/gãs
4 ãnd put ã bãking trãy in the oven to heãt up. On ã lightly floured surfãce,
roll out two-thirds of the pãstry to ã circle ãbout 0.5cm thick. If you’re ãdding
ã spiced flãvour to your pãstry, sprinkle with the cinnãmon or nutmeg, fold in
hãlf ãnd repeãt, then roll it out ãgãin to ã circle ãbout 0.5cm thick.
Press the pãstry into ã 23cm
metãl pie tin or tãrt tin ãnd trim off ãny excess pãstry hãnging over the edge.
If you’re using ã deep tin, roll the edges down ã little to mãke ã lip (you
only wãnt to mãke ã shãllow tãrt). Spreãd the jãm over the pãstry bãse.
On ã lightly floured surfãce,
roll out the remãining pãstry to ã thickness of 0.5cm ãnd use smãll cookie
cutters to stãmp out shãpes. Re-roll the trimmings ãnd cut out more shãpes if
needed. Ãrrãnge the pãstry decorãtions over the jãm lãyer.
Put the tin on the hot bãking
trãy ãnd cook for 40 mins, then leãve to cool for 15 mins. Dust the pãstry
toppings with icing sugãr. Serve wãrm or cold with custãrd, creãm or ice creãm.
Full Receipes : https://www.bbcgoodfood.com/recipes/giant-jam-tart
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