This is such an easy recipe. I wanted to use up the remaining jar of apricot jam I had made last year and I thought what better way to do this then a delicious jam tart.
You will need:
150g butter, cut into pieces
200g plain flour
50g rice flour
1 heaped tablespoon of icing sugar
2 egg yolks
100g - 150g of jam of your choice
Preheat the oven to 200°C, lightly butter a pie dish
Make the short crust pastry: Rub the butter and the flour together until the mixture resembles fine breadcrumbs. Add the icing sugar then add the egg yolks and with a knife work it into the mixture. Next add enough water (about 2-3 tablespoons full) and continue to mix until the pastry begins to come together and form into a ball. Wrap in cling film and let it chill in the refrigerator for about half an hour.
Roll the pastry on a lightly floured surface. You can either make one big tart or several small tarts using small tart tins. I do not bake blind my tarts instead I prick the uncooked pastry all over with a fork and let it chill in the fridge for a further 15 minutes. If you are doing small tarts then you only need to put about 2 or 3 teaspoons of jam into the tart tins lined with pastry. For the big tart, you can put the jam into the tart case until it is half-way full. You do not want to over fill the pastry case as it may spill over into your oven whilst it is baking.
Bake for about 15 - 20 minutes or until the pastry is a lovely golden colour. Let the tart cool completely before serving.