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Italian Jam Tarts
1½ cups Ten-Minute Raspberry Jam or other jam Tender Italian Sweet Pastry 4 cups flour 1½ cups sugar 3 tsp baking powder a pinch of salt 3 large eggs ⅔ cup olive oil 1 tsp vanilla extract 1 tsp ground cloves 2 tbsp vodka, brandy or other spirits finely grated zest of 1 lemon
© Annabel Langbein Media
Tender Italian Sweet Pastry
Heat oven to 170°C / 340°F and spray or brush the base and sides of two 25cm / 10-inch diameter shallow loose-bottom tart tins with oil.
To make Tender Italian Sweet Pastry, mix together flour, sugar, baking powder and salt in a big bowl. In another bowl or jug lightly beat together eggs, oil, vanilla, cloves, spirits and lemon zest.
Make a well in the dry ingredients and add the egg mixture. Using a wooden spoon and then your hands, work the flour in gradually and lightly until it comes together into a smooth ball.
Divide dough into 3 and roll out all 3 pieces to about 1cm / ½-inch thickness. Press one piece of dough into the base and sides of each prepared tart tin. Spread both bases generously with jam.
Cut the remaining piece of rolled-out dough into 1cm / ½-inch wide strips. Use the strips to make a lattice pattern on top of the tarts. Cut tiny diamonds of leftover dough and place one diamond in the centre of each criss-cross.
Bake until lightly golden (about 40-45 minutes). Allow to cool before slicing with a serrated knife. Store in an airtight container and use within 1-2 days or freeze for later use.
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