1 1/2 cups self raising flour
2oz / 60g lard
grated zest 1/2 lemon
1/3 cup castor / superfine sugar
2 tblspns buttermilk
1 1/2 cups fig, lemon and ginger jam (or store bought fig jam)
16 cooked chestnuts
active time: 20 minutes
total time: 35 mins
you will need:
fig and chestnut tarts
Thes tarts have the most delicious, easiest biscuit pastry I've ever made. Promise!
In fact, these little darlins' are so easy it's ridiculous! Pre-heat your oven to 375f / 190c
Pastry: put the flour, lard, sugar and orange zest into your food proccessor and pulse to fine crumbs.
Add: the buttermilk and egg and pulse. The dough should come together. You might need 1-2 teaspoons of water.
Tip the dough out onto a sheet of clingfilm and wrap it up and form it into a log shape, about 6 inches long.
Slice the dough in half lengthways. Then slice each piece in half lengthways. Slice these strips into quarters.
Roll each piece into a ball then, one at a time, press into the bottom of a muffin pan which has been sprayed with non-stick spray.
Gently work the pastry out from the centre to spread it to the sides of each muffin pan. The dough needs to work about 3/4 inch up the sides of the pan.
Mix 1 1/2 cups of fig, lemon and ginger jam* and 16 cooked chestnuts (buy these in tins or jars from the baking section of the supermarket) in the food processor, just long enough to combine. Spoon a heaped teaspoon of the fig and chestnut mix into each pastry shell and bake for around 15 minutes, until the pastry is lightly browned.
*click here for the recipe for fig, lemon and ginger jam, otherwise, take some store bought fig jam and add the zest of 1 lemon, a couple of teaspoons of lemon juice and about 1/2 teaspoon of ground ginger and mix it through the jam