Ingredients:
- 250 g Butter (margarine is good, but butter gives a better taste)
500 g Flour
½ teaspoon Cream of Tarter
¼ teaspoon Salt
Soda Water (enough to make the dough in a firm ball)
Smooth Apricot jam
1 Egg (beaten)
Method:
Preheat your oven 180 ºC
- Using your fingers, rub the butter into the flour, cream of tartar and salt. (This is easier if you freeze the butter and then simply grate the butter)
- Mix the Soda Water little bit at a time and mix in with a knife.
- Form the dough in a ball and cover with a cold cloth.
- Leave the dough in the fridge for about 30 minutes.
- On a floured surface, roll out the dough, (not to thin) and use a cookie cutter (as big as you want it) Press out circles and remove the bits in-between, form a ball and put back in fridge until you’ve finished this batch. Add a teaspoon apricot jam in the middle of each little tart. Wet half of the rim with egg. Fold one half of the circle to the other and press with a fork or with your finger. Repeat until all the dough is used. I made mine not to big and this recipe made 5 dozen, but it all depends how big you want them. Next time I will definitely use the fork, and I will prick the tarts with a toothpick, apparently that helps the jam not to cook out.
- Bake in a preheated oven at 180 ºC for about 15 minutes, or until lightly brown
Enjoy!
