A heart-winning Valentine’s Day recipe
These jam tarts are perfect for baking to give to your loved one on Valentine’s Day. If you’re pushed for time, you can use ready-to-roll pastry.
Prep Time: 1 hour 40 minutes (including chilling time), plus over night for the jam.
Baking Time: 15-20 minutes
For the jam (makes 2 300g jars of jam):
250g dried apricots
Juice of 2 lemons
750g Jam sugar
3 Miles Berry Berry Tea Kites
For the tarts:
250g plain flour, plus a little extra for dusting
125g butter, cut into cubes
1 medium egg
Pinch of salt
For the Berry and Apricot Jam:
- In a large bowl, soak the apricots and Tea Kites in 750ml cold water, cover and leave on the side overnight.
- The next day, pour the water, apricots and teabags into a heavy based saucepan.
- Add the juice of two lemons into the saucepan and place on a medium heat. Allow to simmer for 25 minutes.
- Remove from the heat. Take out and dispose of the teabags.
- Add the sugar and stir until it has completely dissolved.
- Place the saucepan back on the hob and boil the mixture for 20 minutes, or until it reaches 105˚c.
- Remove from the heat and pour the apricot jam into jars. Set to one side for later. You won’t use two jars in the tarts, but the jam will keep in an airtight jar for 12 months, stored in a cool, dry place.
For the tarts:
- Combine the butter, flour and salt in a large bowl and rub the ingredients together with your fingertips until you have a breadcrumb-like consistency.
- Stir in the egg with a cutlery knife. Add 1 tbsp of cold water and start to bring the pastry together with your hands. Try not to knead it too much.
- Once it is together in a ball, wrap the pastry in cling film and chill in the fridge for 30 minutes.
- Pre-heat the oven to 180˚c and grease a 12-hole cake tin.
- Lightly flour your work surface and remove the pastry from the fridge. Unwrap and roll out the pastry until it is around 5mm thick.
- Use a round cutter to cut out 12 circles, big enough to line the holes in the cake tin.
- Place the circles into the tin, pressing into the edges. Then re-roll your pastry and cut out 12 small heart shapes, with a heart cutter or by hand.
- Using a teaspoon fill each pastry case with the jam and place a heart onto the top of each tart.
- Bake in the oven for 15-20 minutes, until the pastry has turned golden and the jam is starting to bubble a little.
- Remove from the oven and leave to cool in the tin for a few minutes before transferring to a wire rack to completely cool.
- Wrap a couple up for your valentine and enjoy the rest yourself!
We'd love to see photos of you enjoying a moment with Miles and trying out this recipe! Follow us on Facebook, Twitter and Instagram and share your pictures with the #MomentswithMiles. Happy baking!
Share a moment with friends