Red and white jam tarts

jam tart

Bert had half a cucumber and two jam tarts for dinner.

I obviously cut the cucumber up, rather than just hand it to him like a banana.

He could have had some home made fishcakes. But no. Just cucumber.

We met his friends Fearne and Hugo for a play in the playground this afternoon. He proudly showed Fearne his plastic dinosaurs and let her play with the ‘green ones’. If you know Bert’s obsession with green, then this is even more touching. He then wrestled her to the ground over possesion of a bouncy mushroom. And finished off with an air hug and a kiss on the lips.

The guy’s got style.

Makes 8 tarts

1 block of puff pastry

Flour for rolling

Strawberry jam

A punnet of mixed red and white currants

Roll the pastry out till it’s about 1-2 mm thick and cut out large circles with a big mug (or something of about that size). Line the compartments of a cupcake tin with the circles – not the ones with the little, shallow indentations, but proper deep ones. Drop a generous teaspoon of jam into each, and scatter over currants to cover the jam like little jewels, alternating white and red with each tart. Put in an oven at 180 for about 10-12 minutes, till puffed up and golden. (That’s near the bottom of the Aga roasting oven.)

The fresh currants look pretty and they give a sharper tang to balance the sweetness of the jam, so these feel more grown up than normal jam tarts. Saying that, I told Bert’s dad I’d made jam tarts and he ran over to them in great excitement, saw that they had fresh fruit on and wandered off saying he’d ‘save them for later’. Meanwhile, Bert ate two.

This would have been a good one to make with Bert if he showed any interest at all in cooking with me wasn’t sleeping off his adult portion of lunchtime meatballs.




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