• 120g plain flour
• 50g caster sugar
• 50g corn flour
• 125g unsalted butter
• blackcurrant jam, ideally homemade
• blackcurrants for decorations
Sift the flour into a large bowl, cube the butter and rub into the flour until it resembles light bread crumbs. Stir in the sugar and bing together with your hands. Be careful not to handle too much as this will make the shortbread tough.
Roll the dough out to 1cm thick and using a cutter, cut out discs slightly larger than your tin. Place each disc of dough into a tin and gently press into the tin so that the dough is slightly up the sides of the tin. Put in the fridge for about 30 mins to rest.
Preheat the oven to 170ºC.
Scrunch a circle of greaseproof paper into each tartlet and fill with baking beans. Blind bake for 15 minutes. If the shortbread has puffed up prick with a fork. Remove the beans and return to the oven and bake for a further 10 minutes until a light golden colour.
Place a good dollop of blackcurrant jam in each tart and return to the oven for 5 minutes.
Once cooled, carefully remove the tarts from the tin. Decorate with fresh blackcurrants and glaze by brush the fruit with a little more melted jam.