Tuesday, June 26, 2012

It's like Summer in your mouth...

If you have been following me for awhile you will already know that I love pastry--but not just any pastry.

Sadly, I find most pastry to be dry, un-flaky, and flavourless--it just doesn't taste like my Grandma's...
Happily, I know how to make it just like my Grandma!! lucky for you!

Last week I made these tarts on a whim and sold every last one of them...Here is the recipe for you, in case you missed them...(but fear not, I will offer them again soon...or you can send me a note, and I will make you your  very own batch!)

Strawberry Jam Tarts
1 jar of your homemade Strawberry Jam

5 1/2 cups all purpose flour
2 tsp salt
1 lb lard cut into chunks
1 egg
1tbsp white vinegar
cold water

In a large bowl, combine flour and salt.  With pastry blender, cut in lard until mixture resembles course meal with a few pea size pieces.

In a measuring cup, beat egg with vinegar.  Add enough cold water to make 1 cup, mix well.  Drizzle onto flour mixture a bit a ta time, mixing in with a fork, until dough looks evenly moistened and holds together when lightly pressed between your fingers.  You may not need to use all the liquid.

Divide into 6 equal balls (for 9 inch pie), 4 for 9 1/2 inch pie.  Wrap in plastic and pat into discs.  Chill for at least 30 minutes before using.  (at this point you can refrigerate for up to 1 week , or freeze for a few months.)

To make Tarts:

Roll on lightly floured surface.  If dough cracks while rolling, allow to sit at room temp. for a few minutes.  Using a round cutter (about 4" in diameter) cut out  rounds and place them in a muffin tin.  Roll up remaining dough, roll out again and cut more rounds....

Fill each pastry with a couple of teaspoons of jam, make sure you don't put too much in, they will overflow when baking...

Bake at 375 for about 15-20 minutes, until pastry is golden brown.  Once cooled slightly, remove from pan and cool on a rack. (if you have had some spillage from your jam, make sure you take those ones out of the muffin tin while it is still warm, or you'll have broken tarts on your hands :)

*need more tips on making pastry?  Go here.

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