1¼ cups flour
100-125 grams butter, diced
a pinch of salt
3-4 tablespoons cold water
1. Process the flour salt and butter in a food processor until he mixture looks like fine crumbs. Pulse in sufficient water to make the mix into small moist balls of dough. Turn out, bring together.
2. Roll out to line the base and sides of a shallow tart tine. Trim.
3. Fill the centre with jam, sufficient to base about 0.5cm thick layer and choose your favourite jam. Use the trimmings to decorate the tart.
4. Bake in a 190°C oven for 25-30 minutes or until the pastry is golden and cooked. Serve dusted with icing sugar if wished.
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Many a reputation has been made by the having the skill to make pastry, but with the invent of frozen sweet short pastry and the arrival of the pre-rolled pieces, sadly pastry making has become a lost art. But the frozen stuff, while great in a hurry, is not as delicate in flavour or texture as the home-made variety. Do give this tart a whirl – it’s a family classic.