Tartlets with Jam

Ingredients

Do you remember the bell that signalled break time, and how impatiently you'd pull your snack out of your school bag to enjoy it in the playground? If, like us at La Chambre, you sometimes feel nostalgic for your childhood snacks, then this tartlet recipe is for you! Half an hour of preparation, about twenty little biscuits, and you're back on the primary school benches…

INGREDIENTS FOR 20 TARTLETS

• 180 g flour
• 40 g light brown sugar
• 15 g grated coconut
• 90 g butter
• 1 egg
• 1 pinch of salt
• 1 jar of Mirabelle Plum & Cinnamon jam or Apricot & Orange Blossom jam

EQUIPMENT

• A mixing bowl
• A rolling pin
• A round cutter about 5 cm in diameter
• Tartlet moulds or a muffin tray
• A fork

Instructions

METHOD

1. Preheat the fan oven to 180°C.
2. In a mixing bowl, combine the flour, sugar, salt and grated coconut. Add the diced butter and the egg. Mix and knead by hand until you get a smooth dough.
3. Flour your work surface and roll out the dough with a rolling pin.
4. Cut out disks of the same diameter, about 5 cm, using a round cutter.
5. Place the dough disks into small tartlet moulds or a muffin tray and prick the bottoms with a fork.
6. Bake for about 12 minutes until the tartlets are nicely golden. Leave to cool on a wire rack.
7. Gently warm the Mirabelle Plum & Cinnamon jam or Apricot & Orange Blossom jam in a saucepan. Let it cool slightly, then pour the jam into each tartlet up to the edge. Keep in the fridge.

These little cakes will keep for several days in an airtight container.