Acorn Bank Watermill Trust

Tarts and Puddings

Peter's Jam Tarts


• 4 oz (110g) flour, ½ Acorn Bank wholemeal and ½ Plain white flour, or mix to taste.
• 2oz (55g) fat (use a mixture of butter, margarine or lard to taste)
• Jam of your choice.


Rub together the flour and the fat by hand until crumbly.
Then add a small amount of water, a teaspoon at a time, and mix until it comes together into a ball of dough. (A top tip is to put the water in fridge beforehand so that it is nice and cold).
Roll out on a floured pastry board until thin and cut out shapes.
Lightly grease the tart tin before inserting the shapes.
Add about ½ teaspoon Jam.
Bake for approx. 7-8 min in a high oven (approx 200 Deg C, 180 deg C Fan or Gas Mark 4).

PDF File  Jam Tarts


Rhubarb Crumble


For the filling:

• 2 Rhubarb sticks cut into 1 inch (25mm) lengths
• 1 to 2 tsp sugar

For the topping:

• 2.5 oz (70g) Acorn Bank Wholemeal Flour
• 1 oz (30g) sugar
• 1 oz (30g) butter


Place the rhubarb pieces in an ovenproof dish, and sprinkle a teaspoon of sugar over them.
In a separate mixing bowl, loosely mix together the flour, sugar and butter with a fork.
Spread the crumble mix on top of the rhubarb and bake at 180 deg C (Gas Mark 4) for 30 minutes.

Note: You can easily scale up the topping as long as you keep the proportions the same, 5 parts flour to 2 parts sugar and 2 parts butter. Also, try using different fruits, apple, blackcurrant and so on (apple is best lightly stewed first in my opinion)

PDF File  Rhubarb Crumble