Halloween black cherry jam tarts

Halloween black cherry jam tarts

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.

Halloween black cherry jam tarts

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

  • Serves icon Makes 12
  • Time icon Hands-on time 20 min, plus resting and cooling. Oven time 12-15 min

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.

Nutrition: Per tart

Calories
198kcals
Fat
6.6g (3.9g saturated)
Protein
2g
Carbohydrates
32g (22g sugars)
Fibre
0.9g
Salt
0g

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

  1. 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.
  2. 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.
  3. 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.

Nutrition

Calories
198kcals
Fat
6.6g (3.9g saturated)
Protein
2g
Carbohydrates
32g (22g sugars)
Fibre
0.9g
Salt
0g

delicious. tips

  1. Easy swaps If you don’t have much time, miss out step one and use shop bought shortcrust pastry – it’s fine, at a pinch.

Buy ingredients online

Recipe By

Pollyanna Coupland

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