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2 cups plain (all-purpose) flour
2 tablespoons sugar
a pinch of salt
125g butter, chopped
1 egg yolk, beaten
Iced water
1 cup jam
1 tablespoon heavy cream, mixed with 1
egg yolk
Icing sugar, to dust
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Method:
Lightly butter tartlet tins. In a
mixing bowl, combine flour, sugar and salt. Mix well. Add
butter and egg yolk and rub all ingredients together until it
resembles coarse breadcrumbs. Gradually add enough iced water to
form a soft dough. Knead lightly. Wrap in cling film and
set aside in the fridge for 30 minutes before rolling. Lightly
flour a working surface and roll dough out until about 3mm thick.
Using a round cookie cutter, cut out dough and press into tartlet
tins. Spoon 1½-2 teaspoons jam into each tin and decorate tops
with cutouts of dough. Lightly brush dough with heavy cream
mixture. Bake in preheated oven for 20-25 minutes.
Transfer tartlets to wire rack to cool. When cool to touch,
remove tartlets from tins and dust with icing sugar.
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