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Tin Lizzie Jammy Tarts

As it's Trafalgar Day this week, what better than a recipe using Tin Lizzie, a strong barley wine reminiscent of the "October Ales" which were brewed in domestic brewhouses during the reign of Elizabeth I. 


  • 4oz Plain Flour 
  • 1oz Butter 
  • 1oz Lard 
  • 2 Tbsp Tin Lizzie
  • Homemade Jam of your choice 
  • Milk to brush 
  1. Mix flour and fats with fingers until fine with breadcrumbs. 
  2. Add Tin Lizzie, mix to a firm dough, put in fridge for 30 minutes. 
  3. Pre-heat oven, gas mark 6. 
  4. Roll out the pastry 2-3mm thick on a floured surface. 
  5. Cut 12 disks, place in a floured tart tin, brush with milk. 
  6. Bake in the centre of the oven for 10 minutes. 
  7. Remove, add 1 teaspoon of jam per tart (don't overfill). 
  8. Bake for a further 5-10 minutes until pastry is golden brown. 
  9. Remove from oven, cool on wire racks. 

Devour like hungry sailors, with a glass or two of Tin Lizzie! 

Thank you Robin for this delicious recipe! 

Keep sharing your beery bakes with us on FacebookTwitter or Instagram with the hashtag #GreatBritishBeerBakeOff. 

Check out last week's recipe, Armada Sausage Rolls

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