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WONKY FRUIT TARTS

MAKES 12 TARTS

PREP 10 MINS

COOK 12-14 MINS

Butter, for greasing

1 sheet of pre-rolled shortcrust pastry

Flour, for dusting

1 x 340g jar of raspberry jam 200g (7oz) frozen berries Icing sugar, for dusting

Preheat the oven to 180°C/fan 160°C/gas 4 and grease a 12-hole muffin tin. Unroll the sheet of pastry on a lightly floured surface and use a 10cm (4in) round cutter to stamp out as many circles as possible. Clump any remaining pastry together, use a rolling pin to roll out again, and repeat until all of the pastry is used up.

Push a round of pastry down into each hole in the prepared muffin tin so that the sides come up and form a rough tart case. These look lovely if they’re a bit wonky, so don’t worry if they’re not perfect.

Spoon a heaped tablespoon of jam into each mini tart case and top with a few frozen berries. Bake for 12-14 minutes, until the pastry is crisp and golden. Leave to cool slightly in the tin, then use a palette knife to remove from the tin. Dust with a little icing sugar before serving.

FREEZE AHEAD

Leave the tarts to cool to room temperature, then place in a large, labelled freezer bag in a single layer. Freeze flat for up to 3 months. Defrost at room temperature (about 1 hour). Enjoy cold, or warm for 30 seconds in the microwave.

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2023-01-28T08:00:00.0000000Z

2023-01-28T08:00:00.0000000Z

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