Being an immigrant is challenging. It’s exciting and terrifying and wonderful and annoying all at the same time. You get to expand your mind, see things from a new perspective, and have experiences you didn’t even know existed. If you ever get the chance to live in a foreign country, you should definitely take it. It will change your life.
But there are also difficult days. No matter how open-minded you try to be, you’ll likely have days where you wish everybody else could just do things your way for once. You miss little things about home that you didn’t ever stop to appreciate before. Sometimes everything can be so completely unfamiliar it hurts. All you want is to get out of Wonderland and go back to the real world.
Luckily, I’m back in my home country now. The most exotic expression of my country, but it’s still home. My husband, though, is still an immigrant. I know some days he still feels like he’s gone down the rabbit hole. I’m always looking for little ways to remind him of home. Hopefully, these jam tarts are as good as the ones his mom used to make.
Jam tarts are actually just cookies baked in a muffin tin and filled with your favorite jam. No doubt the ones the queen eats are a bit more elaborate, but this is how Geoff first made them for me. Of course, I fell in love with them instantly. If you’ve never tried them before, I think you will, too. What’s not to love? I made mine with red currant jam, an English favorite, and lilikoi jelly, a Hawaiian staple. Use what you love. Or whatever you have in the back of your fridge. It will all be awesome.
No matter where you find yourself on this planet, make yourself some jam tarts. Fill them with exotic flavors, or a classic taste of home. Share them with friends from far and near.
- 140 grams (10 tablespoons) unsalted butter, room temprature
- 100 grams (1/2 cup) sugar
- 1 egg
- 1 teaspoon vanilla extract
- 260 grams (2 cups) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup of your favorite jam or jelly
- In a large mixing bowl, beat together butter and sugar on medium high for about three minutes or until light and fluffy.
- Beat in egg and vanilla until combined.
- In a small bowl, whisk together flour, baking powder, and salt. With your mixer on low, add the dry ingredients slowly until just combined. Do not overmix.
- I like to squeeze the dough together right in the bowl, but you can also turn it out onto a lightly floured surface to knead it together briefly. You just want to squish everything together. Form your dough into a disk, wrap it in some plastic wrap, and chill it in the fridge for at least an hour.
- Preheat your oven to 400 and get out your muffin pans. No need to spray or line them.
- On a lightly floured surface, roll out your dough to about a half inch thickness. I worked with only half the dough at a time because my kitchen is quite warm. Cut out two inch circles, then put the circles of dough into the palm of your hand, and press them out a bit thinner. Place each circle of dough into a cup of your muffin pan.
- Fill each tart with a heaping tablespoon of your favorite jam or jelly.
- Bake for 12 to 14 minutes or until lightly brown around the edges. Allow to cool in the pan. Do not try to eat these when they're too warm. Hot jelly will burn the crap out of your mouth.
- Make a cup of tea, close your eyes, and pretend you're in England.