Ingredients

  • 500g sweet shortcrust pastry
  • 20 tsp jam (we used apricot, blackcurrant and strawberry)

Method

  • STEP 1

    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).

  • STEP 2

    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.

  • STEP 3

    Bake at 200C/180C fan/gas 6 for 12-15 mins, until the pastry is golden.

Recipe from Good Food magazine, April 2011

Goes well with

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