How to make jam tarts or something with kids with pastry?!
Answers: needs to be easy as my cooking and baking skills are rubbish
Make a basic Shortcrust pastry.
8 oz plain flour
half teaspon salt
2 oz butter
2 oz lard
2 tblspn cold water
Break the butter n lard into small pieces and mix the whole lot together.
Add the water to form the dough.
Then just roll it out cut your tarts using a cake cutter put into on of those yorkshire pudding type trays ( the ones with 12 dents)
Spoon in ya jam bang em inthe oven!!
Another good tip and it always works on my nephew get some of those Pre-mixed kits from the supermarket!! you omly add an Egg n some water and everything else is included in the box.
GOOD LUCK !! x
Happy New Thingys
peter pie is made with kids and pastry but its a bit gory to explain,try a recipe book.
Try the following
JAM TARTS RECIPE
150g plain flour
Pinch of salt
75g unsalted butter
3 tablespoons caster sugar
1 egg yolk
Cold water
Jam (strawberry, raspberry or apricot work well)
Sift the flour and salt into the bowl. Cut the butter into small cubes and drop them in.
With your fingers, rub the butter into the flour. You will end up with a breadcrumb-like consistency.
Add the caster sugar and egg yolk and mix to a stiff consistency, using the wooden spoon. You will need to add a little cold water (try a tablespoon at a time) to make it stick together in a lump. Too much water will make it too sticky so add it gradually and work it through, thoroughly. Three tablespoons should be more than enough.
Knead the pastry gently for a few minutes then leave in the fridge for 15 minutes to rest. Turn on the oven (190C / gas mark 5 / 375F) to pre-heat. Sprinkle a little flour onto the pastry board or worktop. Put your lump of dough on it and roll out the dough to about an eighth of an inch thick. Make sure the thickness is even all the way across.
Cut out rounds of dough with the circular cutter and place them in the tart tin. Prick the dough a few times with a fork on the bottom and sides.
Put a blob of jam into each (roughly a teaspoon is good).
If you have any dough left over, gather the bits up and roll them out flat again. Cut the playing card shapes of clubs, hearts, diamonds and spades out of this dough, either freehand with the table knife or make a template out of cardboard. Make sure they are small enough to fit on top of the tarts.
Place the dough shapes on top of the jam and put them in the top half of the oven for about 20 minutes until golden brown.
Leave to cool before eating – the jam gets VERY hot.
Maid of honour tart
1 pack ready-made shortcrust pastry
butter, softened, for greasing
4tbsp raspberry jam (or any jam you prefer)
150g/5?oz curd cheese
4tbsp caster sugar
1tbsp ground almonds
1 lemon, zest only
2 free-range eggs
small handful raisins
2 tsp icing sugar, for dusting
To serve
whipped cream, clotted cream or fresh fruit, as desired
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. On a floured surface, roll out the pastry until it's 5cm/2inches bigger than the sides of your loose-bottomed tart tin. Grease the tin, then, using the rolling pin, roll the pastry over the top of the tin, being careful not to stretch it too much. Tuck the pastry into the tin, being careful not to tear or pierce it. Leave the edges of the pastry to hang over the sides of the tin.
3. Spread the jam liberally over the bottom of the pastry. In a mixing bowl, mix the curd cheese, sugar, ground almonds and lemon zest.
4. Break the eggs into the bowl, add some raisins and mix thoroughly.
5. Pour the mixture over the top of the jam, then bake the tart in the preheated oven for 15-20 minutes, until the pastry is cooked and golden.
6. Allow the tart to cool before you trim off the excess pastry. Dust with the icing sugar. Serve with whipped cream, clotted cream, or just some fresh fruit.
Quiche Lorraine
170g/6oz short crust pastry
1 small onion, finely chopped
85g/3oz bacon, diced
1 tbsp butter
120ml/4fl oz milk
120ml/4fl oz single cream
2 eggs
1 egg, yolk only
55g/2oz mature cheddar, grated
salt and freshly ground black pepper
Method
1. Preheat the oven to 220C/400F/Gas 6.
2. Roll out the pastry and line a 20cm/8in flan ring. Cover with cling film and chill in the fridge for at least 30 minutes.
3. Meanwhile, gently fry the onion in the butter until soft but with no colour. Add the bacon and fry until cooked through. Drain off any excess liquid. Set aside.
4. Bake blind the pastry case in the preheated oven for 20 minutes until the pastry is dried out with no colour.
6. Reduce the oven temperature to 150C/300F/Gas 2.
5. Mix the milk, cream and eggs together and add to the onion mixture along with the cheese. Season.
6. Pour the mixture into the pasty case and bake in the oven for 45 minutes to 1 hour until the filling is set.
7. Remove the ring and bake for another 5 minutes to brown the pastry. Serve hot or cold.
A Very Easy One-crust Rhubarb Pie
For the shortcrust pastry:
6 oz (175 g) plain flour
1? oz (40 g) lard, at room temperature
1? oz (40 g) butter or margarine, at room temperature
1 small egg yolk
2 rounded tablespoons semolina
For the filling:
1? lb (700 g) prepared rhubarb
3 oz (75 g) caster sugar
For the glaze:
1 small egg white
6 sugar cubes, crushed
You will also need a solid baking sheet, lightly greased.
Make up the pastry by sifting the flour into a large mixing bowl, then rubbing the fats into it lightly with your fingertips, lifting everything up and letting it fall back into the bowl to give it a good airing. When the mixture reaches the crumb stage, sprinkle in enough cold water to bring it together to a smooth dough that leaves the bowl absolutely clean, with no crumbs left. Give it a little light knead to bring it fully together, then place the pastry in a polythene bag in the fridge for 30 minutes. After that, pre-heat the oven to gas mark 6, 400°F (200°C). Then roll the pastry out on a flat surface to a round of approximately 14 inches (35 cm) – as you roll, give it quarter turns so that it ends up as round as you can make it (don't worry, though, about ragged edges: they're fine). Now carefully roll the pastry round the rolling pin and transfer it to the centre of the lightly greased baking sheet. To prevent the pastry getting soggy from any excess juice, paint the base with egg yolk (you'll need to cover approximately a 10 inch (25.5 cm) circle in the centre), then sprinkle the semolina lightly over this. The semolina is there to absorb the juices and the egg provides a waterproof coating.
Now simply pile the rhubarb in the centre of the pastry, sprinkling it with sugar as you go. Then all you do is turn in the edges of the pastry: if any breaks, just patch it back on again – it's all meant to be ragged and interesting. Brush the pastry surface all round with the egg white, then crush the sugar cubes with a rolling pin and sprinkle over the pastry (the idea of using crushed cubes is to get a less uniform look than with granulated). Now pop the pie on to the highest shelf of the oven and bake for approximately 35 minutes or until the crust is golden brown. Remove from the oven and serve warm with chilled crème fra?che or ice cream
Fruity Jam Tarts
Baking time: 12 mins
Suggested with: Afternoon tea
Ingredients
225g Plain Flour
115g Butter, chilled and cut into small pieces
1 tsp Golden Caster Sugar
1 Egg Yolk
1-2 tbsp Cold Water
A Little Flour for dusting
18 heaped tsp Jam e.g. Raspberry, Apricot, Strawberry or Blackcurrant
Method
1. Sieve the flour into a large mixing bowl, add the butter and rub it in using your fingertips until the mixture looks like fine breadcrumbs.
2. Stir in the sugar.
3. Use the knife to mix in the egg yolk, then add the water, a little at a time stirring with the knife until the mixture comes together and you can form a ball with your hands.
4. Wrap the pastry in a piece of clingfilm and put it in the fridge for 30 minutes – this will make it easier to roll out.
5. Turn the oven on to 200°C/400°F/Gas Mark 6.
6. Sprinkle the work surface and your rolling pin with a little flour and roll the pastry out to about ? cm thick.
7. Dip the cutter in flour then cut out as many circles as you can – you may need to gather the bits of pastry up and roll them out again to make 18 circles.
8. Lay the rounds of pastry in the tart tin and press them gently into place.
9. Prick the base of each tart once with a fork.
10. Put the tart tray into the oven and bake for 6 minutes until the pastry is very pale golden.
11. Using oven gloves take the tray out of the oven.
12. Carefully put 1 heaped teaspoon of jam into each tart and using oven gloves put the tray back into the oven for 6 minutes.
13. Using your oven gloves take the tray out of the oven.
14. Leave them to cool for a few minutes then use a palette knife to gently lift the tarts out of the tin and leave to cool completely on a wire rack.
15. You could make these with any jams or fruit you like – try apricot jam with sliced fresh apricot, golden syrup with peeled sliced apple, or at Christmas time try mincemeat with a few slices of banana.