John Torode 22 SEPTEMBER 2015 • 4:17PM
MAKES 12 tarts
INGREDIENTS
For the pastry
500g plain flour, plus extra for dusting
Pinch of salt
250g softened butter, cubed
150g icing sugar, sifted
4 egg yolks
50ml water
For the filling
300g mascarpone
120ml double cream
50g caster sugar
1 vanilla pod, slit lengthways and seeds scraped out
2 small punnets of berries, washed
1 x 200g cherries in syrup, drained
You will need one 12-hole jam tart tin and a fluted cutter
METHOD
Heat the oven to 200C/390F/Gas 6.
Make the pastry. Sift the flour and salt onto a worktop. Make a well in the centre, add the butter and icing sugar and work together with your fingertips. Add the egg yolks and gradually draw in the flour, adding drops of the water as you go, until a dough forms. Shape the dough into a ball, wrap in cling film and chill in the fridge for at least 20 minutes.
On a lightly floured worktop, roll out the pastry and use a fluted cutter to cut out circles large enough to line the cups of a 12-hole jam tart tin (the cutter should be normally about 6cm). Bake in the oven for 10-12 minutes – they’ll puff up in the centre.
Take the tin out of the oven and push the centre down with a piece of baking paper, then put them back in the oven and bake for a further five minutes. Turn the pastry cases out of their tins onto a wire rack and leave to cool.
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