Mummy Jam Tarts with Blackberry Jam

INGREDIENTS

• 1 Jar of blackberry jam (370g)
• Zest of 1 lime
• 500g plain flour, plus extra for dusting 
• 250g cold butter, cubed, plus extra for the tin
• 1 large egg
• 1 tbsp vanilla bean paste
• 1 tbsp cold water
• Edible sugar eyes

METHOD

1. Mix the blackberry jam in a bowl with the lime zest & set aside until needed.
2. Put the flour & butter in a bowl and rub together with your fingertips until the mixture resembles coarse breadcrumbs. Whisk the egg & vanilla bean paste together and, with a knife, mix into the flour & butter mixture. If needed, add 1 tablespoon cold water, then start to bring the dough together in one lump with your hands, trying not to knead it too much. Wrap in cling film & chill in the fridge for 30 mins.
3. Heat oven to 200°C/180°C fan/400°F/Gas Mark 6. Butter a 12-hole shallow tart tin, then dust your work surface with flour.
4. Place the pastry onto a floured work surface & roll out until it’s about 1/2cm in thickness - you may need to slice the pastry sheet in half depending on how large your work surface is.
5. Using a round cookie cutter that is slightly bigger than the circumference of the holes in your tart tin, cut out 12 circles of pastry.
6. Gently press the circles into the holes in the tart tin then fill with a few teaspoons of the blackberry jam.
7. With the scraps of pastry, cut long thin strips to make criss-cross patterns across the top of the blackberry jam, creating ‘mummy’ bandages across the tarts.
8. Use a cutter the same size as the circumference of the holes this time to tidy up the edges of the tarts and remove any excess.
9. Lightly egg wash the tarts & bake for 15-18 mins or until golden & the filling is starting to bubble a little. Leave to cool in the tin slightly before carefully moving to a wire rack.
10. Add 2 edible sugar eyes to each tart then allow to cool completely before serving.