You don’t just have to have jam or mincemeat in a tart, curd also works great too and there are so many different curds around in supermarkets and garden centres these days that there are so many different flavours you could choose.
You can also make your own curds to use in these tarts if you prefer. Use any flavour you like in these but remember to not over fill them.
Some recommended items from our kitchen to make this dish…
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- Rolling pin, we use a stainless steel one as I make a lot of pastry and it can be put in the fridge to prevent pastry from getting so warm from warm hands and being handled so much. Best purchase I ever made for pastry.
- Cake cooling racks, so handy to have.
- Fluted cookie cutters.
- Non stick tart tins
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- 150g plain flour
- 75g Morrisons baking block (baking margarine)
- 50g golden caster sugar
- 1 medium egg yolk
- Curd of your choice
- Start by making your pastry, make sure your hands are not too hot, if they are then run them under a cold tap for a few minutes to cool them down.
- In a mixing bowl add the flour and chop in the butter (make sure the butter has remained in the fridge so its not too soft). Rub the butter into the flour to resemble breadcrumbs.
- Stir through the sugar and make a well in the middle.
- Add the egg yolk and bring the mix into a dough, add a tablespoon of cold water if it is still dry and crumbly.
- Wrap in clingfilm and refrigerate for 30 minutes.
- Preheat the oven to 180°C fan.
- Roll out the pastry on a lightly floured surface to the thickness of a £1 coin and cut out as many circles as you can with a 2inch fluted cookie cutter. Gather the scraps and continue to cut out circles. You should get 20 to 22 tarts.
- If using a tray that isn’t non stick we advise greasing each hole of the tins.
- Gently press the pastry circles into the tins.
- Spoon 1 teaspoon of curd into each tart.
- Bake in the oven for 15 – 17 minutes or until lightly golden and the filling is bubbling.
- Leave to cool in the tins for a few minutes before transferring to a wire rack to cool completely. This will allow the filling to set and pastry to harden.
- Don’t be tempted to over fill the pastry cases as it will bubble over and make a mess.
- These tarts will store in an air tight box for up to a week.