Pastry Tarts – Traditional Newfoundland

Pastry

Mix flour, butter ( chop in pieces) and salt together in bowl mix with your hand or food processor when mixed add water mix until it shapes into a ball then remove from bowl/mixer.
Put a piece of wax paper on the counter and sprinkle with flour then put your pastry ball on top of it then roll until all even. Take a small round cup or cutter and cut out 8 to 10 round circles then place in a pre greased muffin pan.
Bake for about 15 minutes or until golden brown. Let cool then remove from pan and place on a plate.
Double the recipe if you like to make more and if you are using salted butter, don't add salt. The pieces of pastry that is remanding cut in little shapes and put on a cookies sheet to bake with your muffin pan pastry.

Filling for pastry

This is where you will get creative, I am using.

Vanilla pudding, blueberry jam, partridgeberry  jam, cooked dates and whipped cream.

Mix and match each tart, putting in one half vanilla pudding and half date topped with whipped cream and one piece of your pastry cut out.
Continue doing this to each one using different toppings with half vanilla pudding then topping of your choice.

If you would like to make these topping this is the recipe for , blueberry jam, Partridgeberries jam and cooked dates.

See following posted below.

Blueberry Jam

Ingredients:

4 Cups of fresh or frozen blueberries
2 Tbsp lemon
3 Cup Sugar
2 Tbsp Fruit jell pectin

30 Minutes cook time.
20 Minutes prep time.
Method

In a saucepan , add blueberries, lemon juice. Crush or mash blueberries, bring to a boil and then let simmer on low heat , add sugar stir until totally dissolved, continue cooking until mixture starts to thicken stirring frequently.
Depending on how thick you would like your jam , this mixture makes about 3 cups of jam. Start scooping the hot jam in to your mason jars, wipe jar rim clean then place lids and caps on until its at a point of resistance.
Process 10 minutes in hot water bath in a large pot, let cool over night 12 hours then keep refrigerated or in a cool storage.

 PartridgeBerry Jam

Ingredients:
6 Cups Fresh or Frozen Partridgeberries
2 Cups cold water
2 Cups Sugar
1 tbsp grated orange peel
1 tbsp pectin

Recipe:
In a large boiler bring berries to a boil with two cups of cold water, and grated orange peels let boil then add two cups of sugar, continue cooking for another 15 minutes. Remove from heat and discard any foam from the top of your jam then you can add 1 tbsp of pectin or not.
Sterilize your jars and lids in hot water for about 5 to 10 minutes remove from heat then take out of water let air dry.
Next step is to pour your jam into your jars, you should make about five 1 cup jars of jam.
Seal your jars of jam, after all jars are completed put them in a pot of hot water let boil for 5 to 10 minutes then remove from heat let cool.
Store in cool room or fridge

Dates

Filling:
500g Chopped dates
3 tbsp butter
3 tbsp brown sugar ( optional)
2 cups cold or boiling water

- Making your filling, in a medium pot add pack of chopped dates, or whole dates, 3 tbsp butter, 3 tbsp brown sugar, ( optional )and 2 cups of water. Start the pot boiling on medium heat, stir occasionally for about 15 minutes or until filling is thickened, then remove from heat.