With Julie Buiso
Time: 1 hour
Cost per serve: $3
This is gorgeous to eat - the bee's knees of jam tarts - but you must use a good-quality jam in the filling. The milk keeps the pastry crust nice and tender. It's quickly made in a food processor.
300g standard flour
pinch of salt
1 tsp baking powder
100g caster sugar
150g unsalted butter, firm but pliable, cubed
2 medium (size 6) free-range egg yolks
finely grated zest of 1 lemon
370g jar black cherry or damson plum jam, or jam or conserve of your choice
icing sugar, for dusting
Preheat oven to 180C (fanbake). Have ready a 24cm loose-bottomed flan ring set on a baking sheet lined with baking paper.
To make the pastry, sift flour, salt, baking powder and sugar together, then transfer to the bowl of a food processor fitted with the chopping blade. Add butter and process until mixture resembles coarse breadcrumbs. Mix egg yolks and milk together and pour into the processor through the feed tube. Pulse just until mixture gathers in large clumps. Turn dough onto a dry, lightly floured surface and knead until smooth. Wrap in plastic food wrap and refrigerate for 15 minutes, just until firm.
Roll out pastry on a lightly floured surface and line into flan ring. Refrigerate for 15 minutes to firm pastry. Re-roll pastry scraps and cut into long strips. Chill until firm.
Mix lemon zest and jam, then spread over pastry in flan ring. Lay pastry strips in a criss-cross pattern on top. Have a baking sheet heating on a shelf in the centre of the oven. Slide flan and paper off cold baking sheet onto hot one in oven. Bake for 30 minutes, or until pastry is golden. Remove from oven, dust with icing sugar, then leave until cool enough to handle. Carefully remove from flan ring. Serve at room temperature.
(TX: 15 November 2011)