Two Ingredient Jam Tarts
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 375g shortcrust pastry
- 150g jam
Method
- Preheat the oven to 180c fan.
- Use an 8cm cutter to cut out 12 circles from the pastry.
- Press each of the circles into a muffin or cupcake tin. You don't have to push them all the way in.
- Add 2 teaspoon of jam to each of the pastry circles.
- Bake in the oven for 13-14 minutes.
- Allow the tarts to cool for a few minutes in the tin before removing. The pastry will shrink a little which makes it easier for them to remove. And also the jam will set whilst cooling.