A Creative Life

Queen of Tarts

Preheat oven to Gas Mark 4/5

Pate Sucree (Sweet Shortcrust Pastry)

3 1/2 ozs Soft Butter

2 1.2 ozs Sugar

3 Egg Yolks

7oz Plain Flour

We made this the original way by placing the flour onto a clean worktop and then making a space in the middle so you have a circle of flour.   Place in the middle the soft butter and sugar. Then using your hands cream the two together.   Add the egg yolks one at a time and cream together.  Sounds weird but this makes the best pastry.  When you have your sugar, butter and egg yolk mix gradually bring in the flour a bit at a time until you have a pliable dough and all the flour is used up.  Roll into a ball and cover in cling film. Stand to one side.

Cake Mix Top

4oz Soft Butter

4Oz Caster Sugar

2 eggs

4 oz Self Raising Flour

teaspoon vanilla essence

Into a bowl place the butter and sugar then cream.  Add the eggs one at a time with a little flour and beat well.  Stir in the left over flour.   Add vanilla essence and stir in.   Place to one side.

Get a muffin tin that will do 12.

Roll out your pate sucree and using a large cutter, cut twelve circles and place into the greased muffin tin.  They do not need to be perfect.

Into each pastry case place a teaspoon of Bramble Jelly (you can use jam of your taste instead).

On top of the jam spoon some of the cake mixture.

Cook for about 20/25 minutes until the tops are risen and golden brown.

Take out and place onto a cooling rack to cool or you can eat when warm with Cream or Ice Cream.

Once cold sprinkle with a little icing sugar.

Enjoy x x

These were actually made by my 9 year old grandson and did not stay in the cooling rack for long.  I have already been told that he would like to make them again when he comes to stay.

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