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Ingredients

Method

  • STEP 1

    Put the flour, butter and a pinch of salt in a bowl and rub them together with your fingertips (or you can pulse these ingredients together in a food processor if you have one). When the mixture looks and feels like fresh breadcrumbs, stir in the egg and vanilla seeds, if using, with a cutlery knife. Add 1 tbsp cold water, then start to bring the dough together in one lump with your hands – try not to knead it too much. Add 1 more tbsp of water if it’s not coming together, but try not to add more than that. Wrap in cling film and chill in the fridge for 30 mins.

  • STEP 2

    Heat oven to 200C/180C fan/gas 6. Butter a 12-hole tart tin, then dust your work surface with flour. Unwrap and roll out the chilled pastry so it’s about the thickness of a £1 coin, then use a straight or fluted round cutter to cut out 12 circles, big enough to line the holes in the tin. Dollop 1-2 tsp of your chosen filling into each one and, if you like, cut out little pastry hearts (perfect for Valentine's Day) and pop them on top.

  • STEP 3

    Bake for 15-18 mins or until golden and the filling is starting to bubble a little. Leave to cool in the tin for a few mins then carefully transfer to a wire rack to cool completely.

RECIPE TIPS
Use ready-made pastry
To save time, you can use ready-made shortcrust pastry for this recipe. Buy a block rather than ready-rolled as it’s easier to roll it to the thickness you require. 

Recipe from Good Food magazine, February 2018

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