I was experiencing some problem with my internet connection since the past couple of weeks. It is at times like this that one realizes the extent to which one is dependent on technology. I could not check my mails, could not open my facebook account, could not blog surf, and all of this had to happen just when I got 2 weeks off from college. Ugh!
And because of this I couldn’t even do this month’s sweet punch. This month we were asked to prepare Ria’s jam tarts. I had read the recipe many times so I could prepare them even without internet connection. But I couldn’t post it until today.
Talking about the tarts, they are one of my favourite desserts. Be it a fruit tart or a chocolate one and I will gobble it down in seconds. Ria’s tarts are a tart-lover’s dream. They were perfectly flaky and buttery and since the tart shell does not contain any sugar, the jam did not make it oversweet.
Ria puts the jam into the tart shell before baking. I prepared half of the batch Ria’s way and baked the remaining tarts without jam (I did not put any beans and they came out fine). Later I microwaved jam till they just started to boil and poured it into the warm shell. The baking time is almost the same for both cases. I think I preferred the second method because the tarts turned out prettier.
Her is a comparison pic. The one to the right was made Ria's way.
Makes 9-12 tarts depending on size of tart cases
Butter 60g, chilled
Baking powder- 1/2 tsp
Water 4-5 drops
Jam about 1 tsp for each tart
Mix flour and baking powder.
Add butter and rub with your fingertips till it resembles fine bread crumbs.
Add water drop by drop if required.
Don't knead it too much.
Line the tart tins with dough.
Bake for about 15 minutes in an oven preheated at 180 degrees.
Microwave jam for 30 seconds or till it becomes thin.
Pour jam into warm tarts.
Demould when cooled.