|Starfruit jam tarts|
The starfruit jam:
For the jam I looked up online for recipes and adapted mine from here. Starfruit jam is not something I have tasted or made earlier. I used about a little over a kilo of fruit. The ridged edges were trimmed and the fruit was cut into long pieces. It was easier to discard the seeds this way. A thumb-size piece of fresh ginger was grated into the fruit bowl. Seeds from four cardamom pods were pounded and added to the mix. The proportion of sugar was half the quantity of the fruit. All this was mixed together, covered, and left overnight in the fridge to infuse.
|More fruits from my plant joined this batch later|
2 1/2 cups all-purpose flour
1 cup butter, chilled and cut into cubes
Rub the butter into the flour till the mixture is crumbly.
Break an egg into the mix and let the pastry come together.
If one egg isn't enough, sprinkle a bit of chilled water to the mix.
Bring the dough together and shape it like a sausage as that makes it easier to cut and use then wrap in clingfilm and chill for at least at least 40 minutes.
Lightly grease a muffin mould. Take the dough out and roll out a large circle.
Cut out the approximate size using a small bowl or plate for measurement. Continue till all the spaces in the muffin mould are filled.
Take a tablespoon of jam and place it on the tart shell.
With the remaining dough, roll out and cut out stars with the help of a cookie cutter.
Place them on top of the jam. Bake in a preheated oven at 180C for about 15-18 minutes or till the tarts are golden and the jam bubbles away merrily.
Remove from the oven and cool. Jam takes a longer time to cool down as compared to other baked goodies.
These are so good at teatime! Like a proud mother I am bursting with pride! Using home-grown fruit and home-made jam! They certainly aren't good-looking jam tarts but they are stars in their own right!