egg yolk or a tablespoon heavy cream to brush on top
In a small saucepan, add the strawberries, rhubarb, sugar, salt and water and bring up to a simmer.
Let the fruit break down and let simmer until thickened, about 20-25 minutes.
Once the jam is thickened, check for sweetness, add more sugar if needed.
Take off the heat and allow to cool.
Depending on how think your jam is, add a tablespoon of chia seeds at a time.
I added 2 tablespoons first, and a 3rd when I wanted the jam thicker.
Remember jam will be thicker when cooled.
Put in the fridge to cool completely.
While jam is chilling, make the pastry.
You will need 2 batches of the pastry, one for the top part and one for the bottom.
In the bowl of a food processor, add the flour, salt and sugar and pulse to mix.
Add the butter cubes and the shortening.
Run the processor and break up the butter to the size of peas.
Add 3 tablespoons water and vinegar and process until dough starts to hold together.
Check to see if the dough holds when pinched together.
Add more water if it doesn't hold.
Amount of water used does depend on the dryness if the flour and even the humidity in the air.
Roll the dough into a disc, cover with plastic wrap and chill for atleast 30 minutes.
Repeat the process for another batch.
Preheat oven to 375F/190C
Once the jam and dough are chilled, time to cut out the shapes.
You can make paper templates or use the Star Wars pancake moulds that I used.
These are available from Williams-Sonoma.
Or just cut out using a saucer or biscuit cutter to get small tartlets.
If using the pancake moulds, you will get 5 shapes from each portion of dough.
Roll out the dough to about ⅛-¼ inch.
You may have to re roll to get all 5 shapes
For the top pastry, press the moulds on the rolled pastry and allow the markings to indent the pastry.
It will even make the steam vents.
For the bottom crust, the indents and steam vents aren't necessary so carefully press down or just cut around the mould with a sharp knife.
Once all the cut outs are done, it's time to fill.
Place about a teaspoon or two in each of the bottom cut out.
Place the top cut out over the filling.
Press around gently but firmly to seal.
Use a fork to seal the tartlet.
Repeat with the other cut outs.
Place on a parchment lined baking sheet and place in the fridge to chill a few minutes.
Allow to chill about 10-15 minutes.
Brush the tops with an egg yolk or heavy cream
Place the baking sheet on the bottom rack of the oven for about 15 minutes.
After 15 minutes move the sheet up to the centre rack position, for another 15 minutes or until golden brown.
Allow to cool slightly on a rack.
Serve warm or at room temperature as is or with ice cream.
The amounts listed for the jam filling will make quite a bit of jam. You can half the recipe to get just enough for the filling, or you can make the whole amount and store the rest in the fridge for your toast, crumble or tart.