Ingredients
Units
Scale
- 250 g soft butter
- 250 g cake flour
- 64 g - 8 tbsp icing sugar
- 5 ml - 1 tsp vanilla essence
- Jam, for decorating
- Icing sugar, for dusting
Instructions
- Beat 250 g soft butter and 64 g – 8 tbsp icing sugar together until light, pale and fluffy. Don’t rush this part. A good few minutes of beating helps give the tarts a lighter texture.
- Beat in 5 ml – 1 tsp vanilla essence until well combined.
- Fold in 250 g cake flour gently until you have a soft, smooth piping mixture. Don’t overmix once the flour goes in.
- Fit a piping bag with a 2 cm nozzle and spoon in the mixture.
- Place paper cups or patty pans onto a baking tray. Starting in the centre of each one, pipe the mixture in a neat circle, leaving a small hollow in the middle for the jam.
- Bake at 350⁰F (180⁰C) for about 20 to 25 minutes, or until the edges and tops are lightly golden.
- Start checking around 20 minutes because smaller tarts can colour quickly.
- Let the tarts sit for just a minute or two, then spoon a little jam into the centre while they’re still warm. If your jam is very firm, give it a quick stir first, so it’s easier to spoon neatly.
- Once the tarts have cooled completely, dust generously with icing sugar. That little snowy finish is part of the charm.
Notes
Prepared, tried, and tested by Rashida
