Mango Chutney Tarts
Preheat the oven to 180C and grease 2 x 12 hole jam tart tins with a little butter.
In a large bowl, combine the flour, turmeric, cumin seeds and salt.
Cube in the butter and rub together with your fingertips until you have coarse crumbs. Alternatively, blitz in the food processor.
Add the beaten egg, and cut the egg into the butter and flour mixture using an eating knife, turning the bowl as you go. This should bring the dough together into large clumps.
Bring the dough together into two smooth balls and on a floured surface, and working with one ball at a time, roll it out to roughly 1/2 cm. If you have pale natural worktops the turmeric in the dough might stain these, so put down a large board or a sheet of baking parchment if you’re unsure.
Using a large, fluted round cutter cut rounds out of the dough and transfer them to the tart tin, pressing the dough gently into the holes with your fingertips. Repeat until you’ve got as many rounds out of the dough as you can - re-working scraps into a ball and rolling them out again - until you either run out of dough or holes in your tins.
Fill each tart with a teaspoon full of mango chutney - be careful not to overfill them as they will overflow when the hot chutney bubbles up in the oven. Sprinkle with nigella seeds, and bake for 15 minutes.
Remove from the oven and allow to cool in the tin. Leftover tarts will last for around 3 days in an air tight tin.
Available in store
- 220g plain flour, plus extra for dusting
- 1/2 tsp turmeric
- 1/2 tsp cumin seeds
- 1/4 tsp salt
- 110g fridge cold unsalted butter, plus extra for the pan
- 1 large egg, lightly beaten
- mango chutney
- nigella seeds