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the goods 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 egg 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:
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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. Makes 16
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