As we head into a new academic year many of us will be looking to pack a little bit of excitement into the otherwise dull world of the packed lunch. Lunch boxes can be lifted to a whole new level of awesome with a little bit of home baking. Try these delicious treats and get the bambinos involved in the mixing, making and baking for a sweet treat on the go.
Ingredients: Serves 12
For the pastry
• 175g plain flour
• 75g butter
• 2-3 tablespoons cold water
The sponge
• 100g softened butter
• 100g caster sugar
• 175g self-raising flour
• 1 teaspoon baking powder
• 2 large eggs
• 2 tablespoons milk
• ½ teaspoon almond extract
For the filling and icing
• 4 tablespoons of ART’s Jolly Jam
• 150-200g icing sugar
• 2-3 tablespoons water
• Fresh or glacé cherries
Method
Preheat the oven to 180°C/ Gas mark 4.
To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs. Add the water gradually, mixing to form a soft dough.
Roll out the dough onto a lightly floured surface. Cut 12 circles from your pastry and then gently fit into a greased 12 hole bun-tin.
Measure all the sponge ingredients into a bowl and beat until well combined.
Add a little jam to each of the 12 tarts and then top with the sponge mixture.
Bake the tarts in a pre-heated oven for about 25 minutes or until the pastry has shrunk from the sides of the tin and the sponge springs back when pressed in centre with your fingertips. Leave to cool in the tin.
When the tarts have cooled, make the icing by gradually combining the water with icing sugar until it comes together to make a smooth pouring consistency that you can gently drizzle over the top of the tarts. Place your cherries, fresh or glacé, on the top of each tart to finish.
Serve the tart as a scrumptious treat for the whole family or add to a packup for a homemade sweet treat.
