Skip navigation and jump to content.
polenta_2.jpg

 the goods

1 1/2 cups self raising flour

2oz / 60g lard

grated zest 1/2 lemon

1/3 cup castor / superfine sugar

2 tblspns buttermilk

1 egg

1 1/2 cups fig, lemon and ginger jam (or store bought fig jam)

16 cooked chestnuts

active time: 20 minutes

total time: 35 mins

you will need:

  • food processor
  • muffin pan

 

 

 

fig and chestnut tarts

Thes tarts have the most delicious, easiest biscuit pastry I've ever made. Promise!

In fact, these little darlins' are so easy it's ridiculous! Pre-heat your oven to 375f / 190c

Pastry: put the flour, lard, sugar  and orange zest into your food proccessor and pulse to fine crumbs.

Add: the buttermilk and egg and pulse. The dough should come together. You might need 1-2 teaspoons of water.

Tip the dough out onto a sheet of clingfilm and wrap it up and form it into a log shape, about 6 inches long.

Slice the dough in half lengthways. Then slice each piece in half lengthways. Slice these strips into quarters.

Roll each piece into a ball then, one at a time, press into the bottom of a muffin pan which has been sprayed with non-stick spray.

Gently work the pastry out from the centre to spread it to the sides of each muffin pan. The dough needs to work about 3/4 inch up the sides of the pan.

Mix 1 1/2 cups of fig, lemon and ginger jam* and 16 cooked chestnuts (buy these in tins or jars from the baking section of the supermarket) in the food processor, just long enough to combine. Spoon a heaped teaspoon of the fig and chestnut mix into each pastry shell and bake for around 15 minutes, until the pastry is lightly browned.

Makes 16

*click here for the recipe for fig, lemon and ginger jam, otherwise, take some store bought fig jam and add the zest of 1 lemon, a couple of teaspoons of lemon juice and about 1/2 teaspoon of ground ginger and mix it through the jam

 

 

 

\