The reason for postponing to make Sweet Punch's jam tarts to the last moment was solely because I felt my son would absolutely love it! He loved the flavour of Kissan's mixed fruit jam as an infant and later as a teen enjoyed Britannia's Jim Jam or any such jam filled/centred biscuits.
Eventually I was planning to make these cuties last week when he was around for the holidays and unfortunately I was having a much hectic time around with Navarathri, family function and guests at home.
My son will be back home again in another week for the Diwali holidays and I am reserving his favourite munchies which I baked just a couple of hours back!
Adapted from Ria
Original source -The Thankam Philip Book of Baking
Baking powder-1/2 tsp
Mix flour and baking powder together.
Add the butter and rub it with your fingertips till it resembles breadcrumbs.
Line the tart tins and fill 2/3 of the tart with jam. I divided the dough into 6, since I'd halved the recipe and spread in each tart tin separately by rotating the tin and spreading the dough at the same time by gently pressing with both my thumbs from the centre towards the sides.
Bake at 180 degrees for 15 mins or till done.
De-mould when cooled. Be careful not to burn your fingers with the hot molten jam in the centre.
To be frank, I had my own seconds thoughts whether the tarts could be demoulded perfectly!
For the safer side an extra tsp of butter went into the flour which got transformed to a hard dough from the crumbly one.
The tart tins were buttered quite well and were placed on a flat tray on which I sieved flour, coating evenly every nook and corner, rather than dusting.
Thus my tarts were unmoulded easily and perfectly!
The mistake I did was probably filling the jam a little too much which was bubbling up and overflowing while baking, messing up the oven floor. The sticky dry jam on the sides of the tart tins didn't allow me to unmould, though the tarts were ready to come out :)
I am quite happy about the taste and will be trying out with different fillings!