Don't these look lovely? The idea of making vintage jam tarts has been in my mental recipe queue for quite some time now. I truly enjoy revisiting desserts from the past and am particularly interested in rustic sweets served for English tea or somewhere off in the French countryside as part of a picnic that's made up of fresh bread, great cheese and some wine. Yes, if you didn't know it before, you now know that I am a dreamer.
Back here in the real world, I think these tarts would make for a delightful addition to the lunch-box or the perfect after-school treat when accompanied by a warm cup of tea (my seven year old is quite fond of the warm beverage). I've been thinking that if I had a daughter I would plan a birthday tea-party and serve these with tea sandwiches and lemon curd. How fun would that be?
Beyond simple to make, these treat are possible for the everyday, and with only five ingredients to the recipe (yes, only five) the kiddies will be able to work on these with you easily and quickly. I might suggest making a double batch and freezing them for several months, or at least wrapping the dough in plastic wrap and freezing it, so these can be put together in a pinch if needed.
The weekend is finally upon us and I plan on enjoying this one immensely. The next long weekend we see will be our Canadian Thanksgiving (I can't believe that!), so this one, the last of summer, needs to be enjoyed.
Don't forget to leave your comments and your suggestions for lunch-box foods that start with "J". All will be entered in a draw for a fun foodie prize pack at the end of this feature. Happy weekend-ing everyone!
Vintage Jam Tarts, my recipe
1 1/2 cups whole wheat pastry flour
1/2 cup cold butter, grated
1/2 cup confectioners sugar
1/4 cup cold milk
Jam (strawberry, peach, blueberry, raspberry...whatever you like)
~ Stir the flour and confectioners sugar together.
~ Add the grated cold butter and rub into the flour mixture until it becomes mealy and crumbly.
~ Mix in the milk and stir until a soft dough forms.
~ Form into a ball and wrap in plastic wrap. Refridgerate for 20 minutes.
~ Once chilled roll out the dough on a lightly floured surface.
~ Pre-heat the oven to 400 degrees.
~ Cut circles using a scalloped cookie cutter (I use a 3" one)
~ Place the rounds of dough into lightly oiled muffin tins and press down to create a tart shell.
~ Fill each shell with 1 tbsp of jam and bake for 15 minutes.