We’ve been looking out for exciting sorts of jam for a bright array of colours. Had never heard of kiwi jam before, but now I have, this has been added to the cupboard! Lemon curd is good for yellow, rowan or apple jellies are good for a slightly pink colour, and gooseberry jam is nice for that too. Mustn’t forget strawberry and raspberry – good for red, and blueberry or blackberry for a darker colour.
Don’t worry about greasing the tart tins – they don’t need it.
Try not to overfill the tarts when you put them into the oven. Too much jam will bubble up and spill over. This makes getting the tarts out difficult.
When the tarts come out of the oven, leave them in the tins for a little before you try to get them out with your palette knife. It gives the pastry a chance to become a bit firmer.
Try making mince pies! Put a teaspoon of mincemeat into each pastry case, and then how about this… Instead of putting a pastry lid on the top, whisk up 2 egg whites and fold in 100g caster sugar and 100g ground almonds. Put a little dollop on the top of each mince pie and cook at Gas 4/ 180°C/ 375°F for 15 minutes or so. Yum! (You could even sprinkle a few flaked almonds on the top before they go into the oven.)
Tell us if you have any great ideas about what you like to put into your jam tarts, and send us some pictures! firstname.lastname@example.org.