I can see the grey clouds rolling in. Monsoon in the city is my favourite. I think this city was made for it. Here is a wonderful recipe, come rain or shine, quick, light and delicious at tea time, instead of that steaming hot pakoda! Adapted from Donna Hay’s Jam Tarts, my version uses puff pastry instead of wonton wrappers, simply because I haven’t been able to find some yet. Any advice on where I can find wonton/gow gee wrappers anyone?
Jam Tarts
Ingredients:
1. 12 puff pastry rounds, sized to fit the back of a muffin tray
2. 50 g unsalted butter , melted
3. 75 g caster sugar
4. 160 g strawberry jam/mixed berry jam
5. 125 ml double cream, whipped
6. raspberries, to serve (I used canned)
Method:
1. Preheat oven to 180*C.
2. Brush the puff pastry with butter and sprinkle lightly with sugar. Place on the back side of a muffin tin, so that the pastry gets shaped into a cup as it bakes, buttered-side up, and bake for 12 minutes or until golden. Leave to cool.
3. Fill the tart shells with jam and whipped cream and top with raspberries or sliced strawberries to serve. Dust with icing sugar for added prettiness. Et Voila!
Feedback:
1. Once you master this basic preparation, the fillings and combinations are endless.
2. The puff pastry’s saltiness was perfectly offset by the richness of the whipped cream and the tartness of the berries. Absolute explosion on your palate.
3. Since the puff pastry is savoury by nature, this works wonderfully as an afternoon snack or event as an appetizer with some fresh asparagus or mushrooms sautéed with herbs.
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