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November 20, 2011

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Sophie

I'm convinced Lucy... love and home made pastry... These look divine!
... and a big hello to you!
Got back early yesterday so now taking time to reconnect dots everywhere ... missed my blogging friends... all is fine here... just little weary! Hope all is well with you!
Sx

Jessica

This standoff with my (current) kitchen has got to come to an end. Maybe these little babies will be the peace offering...

Wendy

I love jam tarts! Haven't had them for years and years and years. Feeling rather excited about making these now. xx

Georgia

Those tarts look AMAZING and some fine, helpful instructions there too.
I remember attempting to make pastry in a tiny, Japanese kitchen a few years ago and finding the whole enterprise rather stressful - might be time to give it another shot (with above advice at the ready) ...

Ladomestique

The tarts are lovely and I totally agree with the making your own pastry part.

Cindy

Lovely! I agree, making shortcrust at home is really worth it over the store-bought stuff (though I cheat and use a food processor). Any secrets to levering this beauties out of the muffin pan without crumbling?

Lucy

sophie: WELCOME HOME!! i can't wait to see what you did, saw, made, dreamed about.

jess: i look at this as a two stage process: 1. make the pastry, which takes not very long, then pop in fridge. you can forget about it for a few days, but knowing it's there is somehow kinda nice. then, 2. roll out and make when i am ready. these days, i'd rather be gardening than cooking, so i know a little of what you speak...but yes, get cooking gorgeous. there are long cold nights ahead of you.

wendy: nor had i had them in years! don't know why, but of late everything for me has to be simple and old fashioned. i, as per usual, have decided to go with the flow...

georgia: hell yes - pastry-making is and indeed is often made out to be stressful. go for it. the higher ratio of butter to flour i use is the fool-proofing bit (she types hopefully).

ladomestique: thanks very much. we swooped on these all too quickly, i am afraid.

cindy: good question. if you've a flexible palatte (dammit, the spelling of that word always escapes me) knife, that works pretty well, but an ordinary butter knife (rounded tip) worked around the sides carefully, then stuck underneath each tart and kinda-flipped out with a hand ready to catch is my, ahem, method. also, buttering the tin thickly helps. some crumbling is inevitable...just more crumbs for the cook! x

Johanna GGG

these look gorgeous - I made some with leftover pastry recently and loved them - re cindy's question about getting them out of the pan - my mum often used gem pans that have rounded rather than muffin shaped bottoms and these are much easier to slide the tarts out of

Denise | Chez Danisse

Your tarts look perfect. Can't I just have you make them for me?

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