Aunty Suz in my eyes was my husbands adoptive grandmother or that is how we saw her. She was such a lovely lady and a very good baker. I remember when I met her, she still lived in her own house and had the most beautiful lily’s in her garden and she always told me she bakes for the old people in the retirement village even though she was at that stage already in her 80’s herself. Everyone loved her jam tarts and I was lucky that she gave me her recipe. The one secret I learned making these jam tarts is that you need a lovely thick apricot jam and drop them in flour before filling the pastry. That way it helps the jam from not running out of the pastry while it bakes. I am sharing this recipe with you all while missing this lovely lady who lived until the ripe old age of 100 years. Enjoy baking them!
Ingredients
- 3 c Plain flour, plus extra for the jam
- 400g Butter or Margarine, cold
- 1 tsp Bakingpowder
- 1 Egg
- Pinch of Salt
- Ice water about 2 tbs
- Apricot jam
- 1 Egg beaten for egg wash and sealing of tarts
Method
- Preheat oven to 180 C
- Place the flour and baking powder in a large mixing bowl. Rub the butter in the flour until it looks like fine bread crumbs.
- Beat the egg with 1 tbs of ice water and add to the flour.
- Mix well until it forms a soft dough. Add another little bit of water if the dough is too dry.
- On a floured surface roll out the dough. It should be about 2cm thick.
- With a round cookie cutter cut out circles.
- Place half a teaspoon of jam in flour and roll it in a little ball.
- Take a circle of dough and place the jam on one half. Rub the side of the circle with egg wash and close it so that is forms a half moon. Now take a fork and crimp the edges to seal it tight.
- Place on a baking tray. Repeat with all the dough circles and then brush the tops of the tarts with the egg wash.
- Bake for 12 -13 minutes until golden brown.
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