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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!
Heat oven to 200c
Rub together the ingredients, with a small amount of water.
Roll out on a lightly floured surface. Use a pastry cutter to cur out about 20 circular shapes.
Put each pastry case into individual cupcake tray. Add a teaspoon of jam to each case – not too much or it will ooze everywhere!
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.
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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