So as you may have noticed… I kinda let down on Cocktail Monday and Recipe Thursday… This is due to the fact that I have been a little bit busy… And away from the internet. After my last post, I made my way to Paris… where I didn’t have any internet… or access to a kitchen… or the energy to cook anything anyway… Paris was amazing and beautiful and everything everyone dreams it to be! Then onward to England, a stint through Belgium, Germany, Luxembourg, and then a short stay with family in Holland.
So I made my way back home here in Melbourne… and then 2 days later it was Chinese New Year! So that was two days PACKED with family, friends and food… With the likes of, dumplings, lobster, bamboo shoots, sea cucumber, oysters, vegies, duck, pork, chicken, abalone, prawns… I could go on… It’s safe to say we ate more than Christmas and New Year combined… But my GOD it was amazing.
So here we are on this Thursday afternoon… Which also happens to be Australia Day! So Happy Australia Day everyone! I hope you’ve thrown some snags on the barbie and shared a tinnie with your mates (translation: I hope you’ve cooked some sausages on the barbecue and shared a can of beer with friends) I will be partaking in festivities later by making a pavlova (like a big meringue) but for now, I’m going to share with you a very simple, sweet shortcrust pastry recipe – which is easily turned into a jam tart 🙂
Sweet Shortcrust Pastry:
- 400g plain flour
- 160g butter
- 40g lard (optional, you can just use 200g butter)
- 100g sugar
- 2 eggs
- a pinch of salt
You can make this by hand… Which is very simple, or you can blend it, which takes about 2 seconds to do…
By hand, you rub the butter and lard into the flour, salt and sugar, using a machine, you just blend until you have fine sand.
Next, add the eggs, mix and kneed until you have the consistency of pastry. Before using, the pastry should be left in the fridge for at least an hour, but today I was sneaky and used the pastry after 40mins…
And that makes 750g of pastry.
So that’s the pastry, now you can very easily turn this into a jam tart, by simply rolling the pastry, and filling the tart with jam, today I made a strawberry jam one and an apricot jam one… Basically put the tart in around 180 degrees Celcius (I don’t actually know what temperature it was as our oven’s temperatures were burnt off…) and they took about 30ish mins to cook!
What you want is for the jam to boil in the tart, and once the pastry is cooked through and golden brown you can take the tarts out to cool…
So that was about… 3 hours ago… There are no tarts left… I was going to take a photo and show you… But when I went to take the photo, I was told they’d all been eaten. At least they were a success!