Halloween black cherry jam tarts

Name: Halloween black cherry jam tarts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Makes 12
Cuisine: British recipes
Ingredients: 175g plain flour; 1 tbsp icing sugar; 85g unsalted butter, chilled and cubed, plus a little extra to grease; 1 medium free-range egg yolk; 420g black cherry jam; 1 tsp pink peppercorns; You’ll also need; 12-hole cupcake tray; 9cm fluted round cutter

Portion size: Makes 12
Hands-on time 20 min, plus resting and cooling. Oven time 12-15 min
Difficulty: easy

Vegetarian

Pollyanna Coupland

Food producer, delicious.

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Nothing takes you back to childhood quicker than a homemade jam tart, but these gothic black cherry numbers have been given a ‘trick’ of prickly floral flavour thanks to pink peppercorns. Great for Halloween – just don’t eat them all before the trick or treaters start knocking.

Looking for Halloween desserts? Try our spooky Mississippi mud pie with blackberries.

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Ingredients

175g plain flour
1 tbsp icing sugar
85g unsalted butter, chilled and cubed, plus a little extra to grease
1 medium free-range egg yolk
420g black cherry jam
1 tsp pink peppercorns

You’ll also need

12-hole cupcake tray
9cm fluted round cutter

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Method

Put the flour, icing sugar and butter in a blender with a pinch of salt and pulse until sandy. Add the egg yolk and pulse again in the blender until it starts to come together. If you don’t have a blender, stir together the dry ingredients in a large mixing bowl, add the butter and rub it in with your fingertips until the mixture is sandy, then stir in the egg yolk. Tip it out, shape into a ball and flatten a little into a disc to make it easier to roll out. Wrap and put in the fridge to rest for at least 30 minutes.
Heat the oven to 180°C fan/gas 6 and grease the cupcake tin with a little butter. Roll out the pastry to around 3-4mm thick, then use a 9cm fluted cutter to cut out 12 circles. You’ll probably need to ball up and re-roll the leftover pastry to create enough cases. Line the tray with the cases, prick the bases with a fork, then carefully spoon the jam into each one.
Use a pestle and mortar to roughly crush the peppercorns, sprinkle them on top of the tarts, then bake in the oven for 12-15 minutes. Leave to cool completely before eating.
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