This month for Sweet punch, we have sweet little Jam tarts from Ria's Collections. The first thing which came to my mind was whether I'm going to use store bought jam with loads of sugar or something home made.
here and here.
Preparation Time: 15 minutes
Cooking Time : 12 to 15 minutes
Makes 12 tarts
Whole wheat atta / All purpose flour- 200 g
Cold butter from refrigerator- 100 g
Baking powder- 1/2 tsp
Salt- a pinch
Cold water- 4 or 5 tsp
Beetroot halwa- 12 tsp ( recipe follows )
Sift the flour, baking powder and salt in a large bowl. Chop the butter into small pieces and rub with the flour gently until it looks like fine bread crumbs. Add a splash of cold water and bring the dough together. Don't add too much water or knead the dough, it'll ruin the pastry completely.
Preheat the oven to 190 degree Celsius. Roll the dough in the middle of two baking parchment paper. Make small rounds using a cookie cutter. Place the small circles in the tart tin and push it in gently on the sides. Drop a level teaspoon of beetroot halwa inside the tart cases, if you want you can cut the remaining dough in star shapes and place it in the middle of the tart. Bake it in the preheated oven for 12 to 15 minutes. Leave it in the wire rack to cool, then serve immediately or store it in a air tight container.
Beetroot- 2 small sized, peeled and grated finely
Demerara sugar- 75 g
Cardamom powder- 1/2 tsp
Ghee- 5 tsp
Add the grated beetroot and 1/2 cup of water in a heavy bottomed kadai and cook until all the water evaporates. Keep stirring in the middle to avoid burning at the bottom. Now add the sugar and keep stirring continuously, when it looks like a semi solid. Finally add the ghee and cardamom powder, stir well until it incorporates into the halwa. Take it off from heat. Allow it cool down and use it for the recipe.