Little Jam Tarts

...Sneetches are Sneetches. And no kind of Sneetch is the best on the beaches... 

- from one of my all-time favourite authors, Dr Seuss - The Sneetches

Wow. It's Christmas time again. Can you believe it? Thanks for following me on my foodie adventures. It's been a wild, delicious ride so far. I hope your Christmas is filled with family, friends, fun and fabulous food.

Merry Christmas guys. Jen x

NOTE: If you follow Milk and Honey on Facebook, you will know that I am drowning in home grown apricots and that I recently went berry picking. A marathon of jam making ensued and so now I'm drowning in jam... not a bad way to go.




Little Jam Tarts
Makes 24

2 1/2 cup plain flour
1 teaspoon caster sugar
1 teaspoon sea salt (I used Pink Himalaya)
225g unsalted butter, chilled and cubed
1/4 - 1/2 cup ice water
Jam of your choice (I used some apricot jam and some mixed berry jam)

Put the flour, sugar and salt into a food processor. Blitz briefly to mix and aerate. Add the butter and process until the mixture resembles fine breadcrumbs. leave the machine running while you trickle in enough ice water to form a dough. Stop the processor as soon as the dough starts to form a ball.

Turn the dough out onto a lightly floured work surface. Bring it together into a ball, flatten into a disc and wrap in plastic wrap. Chill for an hour in the refrigerator.

Preheat the oven to 180C (350F). Spray two 12 hole muffin pans with cooking oil spray and set aside.

Roll the pastry out to about 2mm thick. Using a 9cm fluted cookie cutter, cut 24 circles and press them into the prepared pan. Re-roll the pastry as needed and cut out 24 stars for the lids. Dollop a heaped teaspoon of jam on top of each pastry cup and top with stars.

Bake for 20 -25 minutes, or until they are lightly golden brown. Leave in the pans for 5 minutes before transferring to a wire rack to cool completely.