Friday Pie Day: Jammy Blob Tarts

You know when you have a vision of something in your mind, but in reality, it doesn't quite look the same?

Yep, this was definitely one of those moments.

In my head, these were going to be dainty little 'Jammy Swirl Tarts' – cream based pie bites, with strawberry jam swirled in delicately.

Well, these are cream based pies, with strawberry jam. But not delicate-looking at all.

Now this is not going to be a very good excuse at all I know, but the jam was not being very co-operative. Ok, ok, it was all my wrongdoing really. I won't blame the jam, that's very unfair. I just didn't think it through properly.

I forgot that jam is actually quite blobby, and you can only create swirls with it in something like cake batter. But whipped cream? No. Just no.

So, Jammy Blob Tarts, I suppose!

Jammy Blob Tarts Makes 12:

If using premade pastry, go straight to step 3

1. Mix the flour and sugar into a large mixing bowl. Rub in the butter to a breadcrumb mixture.

2. Gradually add a tablespoon of water at a time to knead the mixture into a dough. Cut in half, then wrap and chill for 30 minutes.

3. Roll out one of the pastry halves into a large thin circle. Use a 3.5” round cutter to stamp out 6 circles. Lightly press them into a non-stick cupcake tray and prick the base with a fork. Repeat with the remaining pastry half. Cover with a large piece of tin foil and push in some baking beads into each hole. Chill for half an hour (or freeze for 15 mins).

4. Preheat the oven to 200 degrees C, then blind bake for 15 minutes until just brown. Allow to cool completely.

5. Spread a little jam onto the base of each pastry base. In a bowl, whip the double cream to stiff peaks. Add the jam, and use a fork or whisk to gently swirl the jam in.

6. Spoon the jammy swirl cream into each pastry shell, then chill for at least 4 hours to set.

Pie out.

Read my other Friday Pie Day adventures.