This week i made a bake for me which is jam tarts and i absolutely love them,.

The pastry was shourtcrust, i have made this pastry before and i really enjoyed kneading and rolling out the dough because it was so soft and easy to work with.

Once i made the pastry i cut them out with biscuit cutters and put them into youkshire pudding trays because we didn’t have tartlet trays and then i added lemon curd in half of the batch and with the rest i put raspberry jam in.

After that i put them in the oven for 15 minuets and the pastry was nice and brown and the jam was jelly like after it had cooled.

In addition to my bake i have submitted my recipe for my staberry rose cake to the clandestine cake club who are producing a book of its members recipes, i won’t know for a while if it been includede but i made me realise its not just a case of writing a recipe i had to write down how i do everything which normally i just do but thinking about it its actually quite hard

Did you know:- Tarts are always made with shortcrust pastry.  Jam tarts only really came about when sugar was available as before sugar all there was, was honey and this no good for making jam.  Sugar was very expensive so a jam tart was a big treat.