Vachon Granny's Butter And Raisins Tarts
Here at Baking with Granny we are big fans of simple, classic recipes. The best thing about these kinds of recipes is that they are generally easy enough to try baking with grannyas well as being delicious. And Jam Tarts fit within this niche perfectly! Perhaps one of the best things about these little Jam Tarts is the ability to use whatever jam tarts to your taste.
I like to use strawberry, raspberry and apricot, partly for a variation in flavours but also to give a difference in colours — like little pastry gems! This helps stop the jam going toffee-like whilst baking. Muffin trays tend to be too deep, requiring more jam and can result in an uneven bake. Cream granny your butter and sugar on on a medium speed until light and tarts. Add the egg and mix until combined then sift in the flour and mix to form a dough.
Roll the dough on a lightly floured surface until about 5mm thick.
Using a round cutter which is a little bigger than the cups on your bun tray. Gently press the cut pastry circles into the pre-greased cups, taking care not to trap and air under them. Spoon your required jam into a bowl whether one kind or several naked erotic jailbait use separate bowls and add a dash of water to the jam and mix well.