Mini strawberry-jam tarts!
Mini strawberry-jam tarts!
These bites-sized treats will be a delight for the whole family! So sweet and delicious! They’re so small and non-threatening, constantly beckoning you to eat “just one more”! Well don’t get too carried away, because before you know it, you’ll be thinking “But where did they all go?” (This is commonly the scenario at my house).
This recipe uses shortcrust pastry rather than a puff pastry as it allows the pastry case to melt in your mouth more! What is also great about this recipe is that you can constantly modify it, by adding whichever jam you fancy at the time! The possibilities are only limited by the number of jams that you have! I personally enjoy the traditional strawberry jam, but there’s no saying what jam you can’t try!
Use a vegetable oil spray to grease the mini-muffin tins! Not only is it simple and convenient, but your mini jam tarts slide out very easily even once they’re cooked!
Mini strawberry-jam tarts!
Ingredients:
Shortcrust pastry: 1 ˝ cups plain flour, 100g chilled unsalted butter chopped, 3-4 tbsp chilled water, vegetable oil for spraying.
Filling: 100g of jam of your choice- eg. Strawberry, apricot, raspberry, marmalade
Steps: Preheat the oven to moderate, 180 degrees Celsius. Spray 2 x 12-hole mini (2cm) muffin tins with vegetable oil. To make the shortcrust pastry: Sift the flour into a bowl, add the butter and using your fingertips rub it in until the mixture resemble breadcrumbs. Add almost all of the water and mix in with a flat-bladed knife until the mixture comes together, adding more water if necessary. Turn onto lightly floured surface and gather together into a ball.
Take tablespoonfuls of mixture and roll into a ball, then roll out and line the mini muffin tin trays. Bake pastry cases in the oven for 10 minutes. Remove from oven, then add spoonfuls of jam into the pastry cases. Bake for a further 7 minutes or until the pastry is lightly golden.
Makes 24
