Shortbread Blackcurrant Tartlets
120g plain flour
50g caster sugar
125g unsalted butter
Blackcurrant jam (see ANTA cookbook page 153)
Blackcurrants for decoration
Sift the flour into a large bowl, cube the butter and rub into the flour until it resembles breadcrumbs. Stir in the sugar. Bring together with your hands.
Place a good spoonful of dough into the tartlet case and using your fingertips cover the base of the hole and push the dough up the side of the individual tin. Scrunch a circle of greaseproof paper into each tartlet and fill with baking beans, put in the fridge for about 30 minutes.
Preheat the oven to 170C / gas 3.
Bake blind for about 15 minutes. If the shortbread has puffed up, prick with a fork. Remove the beans and paper, return to the oven and bake for a further 10 minutes until a light golden colour.
Place a good dollop of blackberry jam in each tart and return to the oven for about 5 minutes.
Carefully remove the tarts from the tin. Decorate with fresh blackcurrants and glaze by brush the fruit with a little more melted jam.
Serve on an ANTA serving plate.