We are naturally social beings, but we now live in a time where we must distance ourselves from one another, to protect each other, with the steadfast hope that there will be a time, not too far in the future, that we’ll be able to freely be with family, friends and loved ones.
What are some of the things that you’ve been up to, apart from continuing to work from home, if your job, like mine, is one of those that facilitates that? In between taking a break from work, I have been laughing out loud at the memes on social media about people’s refrigerators speaking to them – in rather colourful language. And in some cases, reprimanding judgmentally.
I have been mindful of how difficult this time is for those considered most vulnerable – persons 70 years old and over, particularly those with underlying conditions. They’ve been ordered to stay at home. Wherever you can, do remember to check in on them, practicing social distance, of course. A phone call can do wonders and so too can a can meal that is dropped off or as in my case, Jam Tarts and Banana Bread to have with afternoon tea. It really is the little things that matter the most. I made and dropped off the tea treats to my best friend’s parents, both in their mid-80s with underlying health issues that can put them at serious risk if they were ever to contract this strain of coronavirus.
The smallest of gestures can bring a smile to someone’s face.
These tarts are very easy to make, they are usually made with jam, but I did not have any jam, so I used homemade marmalade that I had made earlier in the year. Use whatever you have. Make them to share with others or as treat for you and your household.
Here’s what you need.
For equipment
● Food processor, optional (you can mix the pastry by hand)
● Plastic wrap
● 1 x 12-inch tart pan
● Straight or fluted, round cookie cutter big enough to line the holes
in the pan
● Teaspoon
● Cooling/wire rack
For the pastry
● 2 cups all-purpose flour, plus extra for the work surface
● 1 tablespoon white granulated sugar
● 2 ounces cold vegetable shortening
● 5 ounces cold unsalted butter, cubed
● Ice-cold water
For the filling
● Jam, marmalade or similar type fruit preserve
Here’s how to make the tarts.
1. Add the flour and sugar to the bowl of a food processor and pulse a couple times to mix then add the shortening and butter. Pulse until you have a course meal, with tiny bits of butter.
2. Start by adding 3 tablespoons of cold ice water and pulse to mix, keep adding no more than 1 tablespoon at a time until the mixture just starts to hold together. Open the processor and press the mixture together, if it holds, it is done, if not add another tablespoon or two of ice water until it reaches that consistency.
3. Turn the mixture on to a floured work surface and bring it together in a solid mass; do not knead. Wrap in plastic wrap and chill for 30 minutes an hour.
4. Preheat oven to 400 degrees F.
5. Meanwhile remove the pastry from the refrigerator and let stand for 5 – 7 minutes, unwrap and roll thinly, a little more than the thickness a Guyanese 10-dollar coin.
6. Flour the cookie cutter and cut the pastry. Line the pan with each piece of pastry.
7. Fill each pastry cup with 2 teaspoons of jam, marmalade or fruit preserve. If you like, cut out little shapes to dot the top of the tart.
8. Transfer pan to oven and bake for 15 – 18 minutes until pastry is golden and the filling is starting to bubble. Remove pan from oven, let rest for 5 – 7 minutes then transfer to wire rack to cool.
Cynthia
cynthia@tasteslikehome.org
