HOW TO MAKE JAM TARTS
Make these delicious jam tarts, and you will be The Queen of Hearts!
150g plain flour
Pinch of salt
75g unsalted butter
3 tablespoons caster sugar
1 egg yolk
- Sift the flour and salt into the bowl. Cut the butter into small cubes and drop them in.
- With your fingers, rub the butter into the flour. You will end up with a breadcrumb-like consistency
- Add the caster sugar and egg yolk and mix to a stiff consistency, using the wooden spoon. You will need to add a little cold water (try a tablespoon at a time) to make it stick together in a lump. Too much water will make it too sticky so add it gradually and work it through, thoroughly. Three tablespoons should be more than enough
- Knead the pastry gently for a few minutes then leave in the fridge for 15 minutes to rest. Turn on the oven (190C / gas mark 5 / 375F) to pre-heat.
- Sprinkle a little flour onto the pastry board or worktop. Put your lump of dough on it and roll out the dough to about an eighth of an inch thick. Make sure the thickness is even all the way across.
- Cut out rounds of dough with the circular cutter and place them in the tart tin. Prick the dough a few times with a fork on the bottom and sides.
- Put a blob of jam into each (roughly a teaspoon is good).
- If you have any dough left over, gather the bits up and roll them out flat again. Cut the playing card shapes of clubs, hearts, diamonds and spades out of this dough, either freehand with the table knife or make a template out of cardboard. Make sure they are small enough to fit on top of the tarts.
- Place the dough shapes on top of the jam and put them in the top half of the oven for about 20 minutes until golden brown.
- Leave to cool before eating – the jam gets VERY hot.
And watch out for anyone trying to steal them!
These rustic topiary crowns would look fabulous on a mantelpiece or outside in the garden with Ivy clambering through. I’d use them as a centrepiece for a table setting too.
If one is having tea with the Queen then one will have a delicious array of freshly cut sandwiches and sweet fancies too. Served on a cake stand with plenty of tea. It was all jolly nice although the heavens opened and all took cover. Including the brass band.
A delightful two-tier cake stand for a quintessential Afternoon Tea. Think cucumber sandwiches, plump scones with home-made jam and lashings of cream!
Mr.Lee shall despair …. there is the most darling Queen of hearts tea ware in Debenhams. Wedgwood and must come home with me.
Certainly fit for a Queen.
Perfect for mon tarts.
An unusual but delightful combination that tastes fragrant and rich at the same time. Easy to see why these were among the Queen Mother’s favourite chocolates.
The table is set with fine linen and bone china. Scent from a vase of Devon violets mingles with freshly brewed Darjeeling Tea. A delicate and perfectly Regal aroma.
The Queen of cuisine.
Fanny Cradock was one of the first TV celebrity chefs, Rude, snobbish, and short-tempered, she was reviled, relished and admired in equal measure. While she berated Margaret Thatcher for wearing ‘cheap shoes and clothes’, wrote off Eamonn Andrews as a ‘blundering amateur’, and famously was forced to apologise for insulting another TV cook, her cookery programmes – which she presented in evening gown, drop ear-rings, pearls, and thick make-up, booming orders to her partner Johnnie, a gentle, monocled stooge who was portrayed as an amiable drunk – were watched by millions. They were hugely influential: the Queen Mother told Fanny that they were ‘mainly responsible’ for the improvement in catering standards since the war; Keith Floyd declared that ‘she changed the whole nation’s cooking attitudes’; for Esther Rantzen ‘she created the cult of the TV chef’. Illustrated with photographs, letters, menus and annotated pages from books in her collection, this fun and entertaining biography lifts the lid on TV’s outrageous queen of cuisine.