- 500g sweet shortcrust pastry
- 20 tsp jam (we used apricot, blackcurrant and strawberry)
Roll out the shortcrust pastry on a lightly floured surface to just under the thickness of £1 coin. Stamp out 20 x 5cm circles using a pastry cutter and line 2 mini muffin tins (or make in 2 batches).
Prick with a fork and spoon 1 tsp jam into each (we used apricot, blackcurrant and strawberry). Stamp out shapes from the leftover pastry to decorate the tarts, if you like.
Bake at 200C/180C fan/gas 6 for 12-15 mins, until the pastry is golden.