Friday, 9 March 2012

Jam Tarts and Lemon Tarts

Traditional Short Crust Pastry
225g plain flour
50g lard (vegetable lard is fine) - cut into small chunks
50g butter - as above
1/4 to 1/2 teaspoon of salt
2-3 tablespoons very cold water
(keep everything as cool as possible when making)

Filling for Lemon Tarts:
4 eggs
4 ozs. sugar
1 dessert spoon of potato or plain flour
3 ozs. melted butter
juice and rind of 1.1/2 lemons

Beat eggs until light and fluffy
Gradually add sugar and whisk till thick and creamy
Sieve in the flour
Add the lukewarm melted butter a little at a time
Beat well and Add the juice and grated rind of your lemons
Line your greased patty tins with thin pastry and pour in the filling.
Bake at approx. 180 deg.C for about 20 mins.

Filling for Jam Tarts:
4 tablespoons of jam
Add 12 tablespoons of beaten egg 
- dont add any extra sugar if the jam is very sweet
Pour into tart cases
Bake for approx. 10 mins. - 180 deg.C


All That I'm Eating said...

Shortcrust pastry is always better with lard in! I like your blog and am following.

BeadBag said...

Thank you for your lovely comment. I agree that lard (I use veggie) is better in shortcrust, but this recipe is a very old one and I've just used it as is.
Kindest regards Shirley I.