The other week, on a miserably wet Sunday in London, I got the urge to make a custard tart. It was probably something to do with it being Australia Day. Custard tarts always remind me of home. My grandfather was a baker and, according to my mum, people used to travel from miles around for his pastries. I like to think baking is in my blood.
The tart turned out great, but I did have a load of excess pastry. So instead of eating the raw dough like I usually would (yes, I’m five), I rolled it out and made some jam turnovers. They’re super easy. All you need is a rolling pin, cookie cutter, fork and a baking sheet. (keep scrolling for recipe)
First you need some shortcrust pastry. Here’s how I make mine:
Ingredients:
500g plain flour
100g golden caster sugar
2 eggs, beaten
250g unsalted butter, cubed
Method:
In a large bowl, sieve the flour and sugar
Using your fingers, rub in the butter until the mixture resembles breadcrumbs.
Add the eggs and mix until the mixture forms a dough – still using your hands. Don’t overwork it too much. If the mixture is dry, add a splash of milk.
Wrap your dough in cling film and pop it in the fridge for at least 30 mins (I find my pastry works best if I make the dough the day before)
And now for the turnovers:
Begin by greasing a baking sheet and heating your oven to 180ºC.
Roll out and cut your pastry using your cooking cutter – if you don’t have a cookie cutter, you can use anything circular, such as rim of a glass. The size doesn’t matter either – bigger circles mean more jam.
Add a dollop of jam in the centre (I used quince jelly made by the family in France – my favourite!).
Pop each piece on your greased baking sheet.
Grab a fork and press the edges together – this both seals in the jam and looks pretty.
Bake until golden. Mine took 10 minutes.
Cool on a wire rack, or if you’re like me, eat!
***
What do you do with your left over pastry? Please leave me a message, I’d LOVE to know.
Kate
xox
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