Remember to supervise your children whilst they are
cooking.
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INGREDIENTS
55g / 2oz Cooking margarine (e.g. Stork)
55g / 2oz refined vegetable fat (e.g. Cookeen)
110g / 8oz plain flour
Any flavour jam
Cake baking tray and pastry cutter(see pics below). |
NOTE: You can use all cooking margarine (e.g.
Stork) instead of Stork and Cookeen. Using both however gives a
slightly lighter shortcrust pastry.
COOKING METHOD
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YOUR CHILD |
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THE ADULT |
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You will need to measure out the
ingredients or at least help your child to do so.
It's a bit easier if the Sork and Cookeen have been taken
from the fridge half an hour ealier. |
|
YOUR
CHILD - Place
the Cookeen, Stork and flour in a mixing bowl and mix them all
together with your fingers until you have a mainly crumbly mixture. The odd
lump
or two will not spoil the pastry. Click the picture to enlarge
it. |
|
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YOUR
CHILD -Add 3
tablespoons of water to the pastry mix and "cut" it in
with a blunt knife. |
|
 |
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YOUR
CHILD - With
your hands form the pastry mix into a ball shape, This will take
a minute or so. Add a tablespoons or so more water to the mix if
it won't form a ball easily. Most of the bits from the side of
the bowl can be cleaned off into the ball when the mixture is
correct. |
|
|
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YOUR
CHILD -Wrap
the pastry mix in cling film and place in the fridge for thirty
minutes.
Dust the work surface
with flour, take the pastry mix from the fridge and flatten it
slightly with your hands. |
|
 |
You - Pre-heat the oven to 180°C / 350°F / Gas Mark 4
|
YOUR
CHILD - Use a
rolling pin to flatten out the pastry to approximately ¼cm (one
tenth inch)
Keep turning
the pastry round every few rolls to stop it sticking to the work
surface. |
|
|
YOUR
CHILD - Use
the pastry cutter to cut out pastry circles which are just
larger than the holes in the baking tray. Firm each pastry
circle into a hole in the baking tray.
Fill each pastry with a teaspoon of jam. |
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 |
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YOUR
CHILD - Cut
some strips from the remaining pastry and lay them on the tarts
as shown in the picture on the right. |
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YOU - Place the tarts in the pre-heated oven and cook
for twenty minutes at 180°C / 350°F / Gas Mark 4. Have a look at
them and put them back in the oven for another five minutes or until
they are light golden brown.
