how to make: jam turnovers

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

Follow i am not a celebrity//instagram//twitter//facebook//bloglovin//tumblr//pinterest

© Kate McAuley