There’s something truly comforting about jam tarts. They’re simple, familiar, and completely irresistible — the kind of treat that takes me right back to afternoons in the kitchen, helping my ...

Bake the tart shell for 10-15 minutes, then remove the baking paper and baking weights. Return to the oven and continue to bake for a further 15 minutes, or until it is a beautiful, even golden brown.

Grease 6-8 tartlet tins or 10-12 mini tartlet tins with nonstick spray. Keep clingfilm, baking paper, nonstick spray and dried beans or uncooked rice handy. 1 Tartlet shells Put the cake flour, icing ...

Roll out pastry on a lightly floured piece of baking paper to a 3mm-thick 6cm x 40cm rectangle, then line a greased 10.5cm x 34.5cm rectangular loose-based tart tin, trimming excess pastry. Reserve ...

Slip the base of the tart tin under the pastry, lift into the tin and mold into the ring. Cover with cling film and let rest in the fridge for 30 minutes or freeze until needed.

Spray a tart tin (about 23cm diameter x 3cm deep) lightly with cooking spray or brush lightly with oil. Step 6 Remove the pastry from the fridge and lightly flour your bench.

Cool the tart shell in the tin for 1 hour, then gently take it out. Allow to cool completely. Melt the chocolate chips in a heatproof bowl set over a saucepan of barely simmering water, ...