Comments on: Old Fashioned Jam Tarts

By: Andie Russell

Andie Russell — Thu, 08 Dec 2011 19:06:54 +0000

How do you line the reverse side of a tartlet tray?

By: Madalene

Madalene — Thu, 08 Dec 2011 19:01:42 +0000

Dear Andie,

Please have a look at this recipe https://www.britishlarder.co.uk/white-onion-and-pecorino-tarts/#axzz1gdKDVyFd I have used this technique here too. To line the reverse side of a tartlet tray is to turn the tray upside down, line the upside of the ‘bumps’.

Happy cooking.

Madalene

By: hazel frackelton

hazel frackelton — Tue, 23 Nov 2010 19:25:59 +0000

dear Madalene.for many years i made very short pastry.friends could not wait for my mice pies and tarts.but the last few years my pastry is hard and will not keep fresh more than a few hours.i have thought it is this modern low fat butter.i make it in the procceser.but it always was so soft.Do you think its the fat to blame
hazel cheers

By: Madalene

Madalene — Tue, 23 Nov 2010 19:24:37 +0000

Dear Hazel,
I think you are probably over working your pastry and yes your right. I never use low fat dairy produce to cook with. It always ruins my baking as the fats are man made and not really natural, hence it making your pastry go hard. If you are using a food processor remember not to over work the pastry, I usually pulse the ingredients until it all just about comes together. if you over work the flour the gluten will over develop and turn the pastry hard.

Hope it all makes sense.
Happy Cooking
Madalene

By: Mikey Sygacz

Mikey Sygacz — Mon, 04 Oct 2010 20:30:18 +0000

Hi Madalene
We sold over 30!!! of those last week on the bun run .
Maybe my one wasn’t as great shape, and bit bigger (each was sold by £1 price) but still I had lots of fun making it .

By: Emma

Emma — Tue, 20 Jul 2010 13:20:06 +0000

I’m sure your pastry is perfect and the greengage jam sounds delicious but I am so disappointed that you don’t cook the jam!
I know there is a risk of the jam boiling over and you have to beware of mouth burning if you can’t resist eating them whilst still warm but the glossy stickiness of cooled molten jam is transports you back to childhood.

By: Lynn

Lynn — Tue, 08 Dec 2009 16:37:19 +0000

OOOOOH, I’ve been looking for a Hertzog cookie recipe for months now! THis is great, I’ll just add the ‘coconut meringue’ like your Gran.
Thanks for the lovely recipe!

By: » Old-fashioned Vegetable Garden Recipes

» Old-fashioned Vegetable Garden Recipes — Mon, 14 Sep 2009 04:42:19 +0000

[...] Old Fashioned Jam Tart Recipe by Madalene Bonvini-Hamel, Founder … [...]

By: Nora

Nora — Wed, 09 Sep 2009 20:37:57 +0000

Oh, that is a good tip! And I love the idea of jam tarts – I haven´t had one for years. And I´m not sure why not. I might just have to rustle me up a few of those.

By: Lucy

Lucy — Tue, 08 Sep 2009 14:30:17 +0000

Yum yum, I’m looking forward to making some of those with the plum jam I’ve just made!