Possibly the easiest recipes we have tried, these scrumptious Victorian jam tarts make great finger food and only require two ingredients (unless you're making your own puff pastry!)
If you feel like you need more of a challenge you could try making our puff pastry from scratch.
Original Recipe: 'Tartlets' (Book 1, 1868)
Speed: 20 mins. | Makes: 10 tartlets
320g of puff pastry
Your favourite jam or preserve
1. Roll out the pastry to 1/4 inch thick and, using a round biscuit cutter, cut out 10-14 rounds.
2. Using a slightly smaller round biscuit cutter, cut out the centre of each base, creating pastry rings and bases.
3. Wet your finger in a little water and use this to wash around the edge of each base.
4. Transfer the bases to greaseproof paper and use the pastry rings to line the edge of the base, cutting off the excess.
5. Place in the middle of a pre-heated oven at 220 °C (425 °C / Gas Mark 7) and bake for 10-12 mins until fully risen and golden.
6. Once ready, remove from the oven and allow to cool. Using your finger press down the middle of each tartlet to form a well.
7. Spoon in a teaspoon of your favourite jam/preserve and level out with the back of your spoon.
Original Recipe for 'Tartlets'
'BOOK 1': Warne’s Model Cookery and Housekeeping Book (1868)
Compiled and Edited By: Mary Jewry
Publisher: Fredrick Warne & Co. (Bedford Street, Covent Garden, London, England, U.K.), printers: Savill, Edwards and Co. Printers (Chandos Street, Covent Garden, London, England, U.K.)