This ‘incredibly difficult’ recipe was sent in by my mum. You can use any jam in the tarts, whichever suits your taste buds best. Top tip from my mum: it’s a good way to use up left over pastry. I hope I do you proud mum!


  • 85g unsalted butter or margerine

  • 170g self-raising flour

  • Small amount of water

  • Jam – individual preference


  • 1.

    Heat oven to 200c

  • 2.

    Rub together the ingredients, with a small amount of water.

  • 3.

    Roll out on a lightly floured surface. Use a pastry cutter to cur out about 20 circular shapes.

  • 4.

    Put each pastry case into individual cupcake tray. Add a teaspoon of jam to each case – not too much or it will ooze everywhere!

  • 5.

    If there is any leftover pastry, re-roll it and cut smaller shapes, either circles or stars, and put over the jam to act as the lids.

  • 6.

    Put the tray of tarts into the oven and cook for about 30 minutes, or until the pastry has gone pale brown.

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