These jam hearts are a fun easy treat to make for Valentine’s day. A simple sandwich of sweet short crust pastry filled with your favourite jam.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
- 375 g (3 cups) plain flour
- 260 g (1 1/6 cups) unsalted butter, softened
- 125 g (1 cup + 2 tbsp) caster sugar, plus extra for sprinkling
- 1 large egg plus 1 beaten egg for glazing
- 3 tbsp jam for the filling
Make the pastry
Weigh the flour out and put it in a large mixing bowl. Measure the butter and cut into small pieces before adding to your bowl. Rub together until it looks like breadcrumbs.
Get your child to measure the sugar and add to the bowl. Crack the egg into the bowl.
Mix everything until it’s coming together then tip out onto a lightly floured surface. Fold until the pastry comes together – try not to over mix, as soon as it happily forms a ball you’re done. Wrap the pastry up in cling film and pop it in the fridge for 15+ minutes or so.
Preheat the oven to 180C/170C Fan/350F and line two baking trays with baking paper
Make the jam hearts
Start with half your pastry to make it easier to roll. Lightly flour your work surface and roll the pastry out until it is about 3mm thick. When you’re rolling it out, be sure to turn it 90 degrees between turns – it helps to stop it sticking to your work surface, and also ensures you get an even thickness. When it gets a bit bigger, roll it round your rolling pin before rotating it to stop it tearing.
Cut out hearts with a pastry cutter. Pop them on the prepared baking trays. Re-roll the pastry and cut out more hearts – repeat that until you have used up all the pastry.
Add a teaspoon of jam on to the middle of half the hearts. Put another heart on top and press down the edges gently with a fork to seal them. Using a sharp knife, pierce the top of each heart.
When you’ve finished all the hearts brush them with a beaten egg to glaze them.