BAKE WELL TART
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Grease small tart tins and keep aside.
- Sieve the flour. Rub the butter into the flour till the mixture resembles breadcrumbs.
- Add sugar, salt, vanilla and egg yolk and mix well.
- Add cold water to make the pastry hold together. Make a ball of dough. Don't knead too much. Cover with clingfilm. Refrigerate at least for 20 - 30 minutes.
- Dust a rolling board. Roll out the dough and cut circles with a biscuit cutter so as to fit in the small individual tart tins.
- Put each circle on the greased tart tin. Prick with a fork. Bake blind for 15 min at 200°C / 400°F.
- Dilute the jam in a little water. Put ½ teaspoon on each tart. Sprinkle some chopped cashewnuts on top.
- Bake at 160°C / 320°F for 20 more minutes. Serve.
INGREDIENTS
For the Short Crust Pastry
- A pinch salt
- Few drops vanilla essence
- 1 teaspoon sugar
- One egg yolk
- 1 tablespoon little chilled water
- 100 grams refined flour
- 3 tablespoon unsalted butter, cubes
For the topping
- 4 tablespoons jam
- 3 tablespoons cashewnuts chopped
- Chilled water as needed
5 comments for “Bake Well Tart”
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Posted Wednesday, February 8, 2023 at 8:28:15 PM