Thursday, 07 January 2016
Alice in Wonderland's Queen of Hearts tarts
Off with their heads!
- Sift together the flour, icing sugar and salt in a bowl. Add the diced butter and cut it all together until the mixture resembles sand.
- Make a well in the centre of the mixture, then add the egg yolk and mix in until it starts to come together. Add some milk, a tablespoon at a time – just enough to form a dough.
- Turn out onto a floured work surface and knead for 2 minutes, then place in the fridge to chill for 20 minutes.
- Flour the work surface once again and roll out the dough to a thickness of approximately 5mm.
- Use a large heart-shaped cutter to cut out hearts and place them on a baking sheet lined with baking parchment. Then use a smaller heart-shaped cutter to cut windows out of half the dough hearts. It is important to do this once they are on the baking sheet, as moving them can distort their shape. Prick the dough hearts a few times using a fork, then chill in the fridge for 30 minutes before baking.
- Preheat the oven to 180ºC.
- Spread a teaspoon of jam onto each of the whole heart shapes.
- Bake for approximately 15 minutes until golden brown.
- Remove from the oven and leave to cool slightly, then place the cut-out hearts on top of the jam-covered hearts and leave to cool completely.
- Finish with a light dusting of icing sugar.
What you need:
- 200g plain flour, plus extra for dusting
- 50g icing sugar, plus extra for dusting
- Pinch of salt
100g unsalted butter, cold and diced
- 1 egg yolk
- Splash of cold milk
- 100g raspberry or strawberry jam
From Fairy Tale Baking by Ramla Khan (£12.99, Apple Press).