Ingredients
- 1 sheet pre-rolled shortcrust pastry
- 1 (12 oz) jar raspberry jam
- 7 oz frozen raspberries
- Confectioners’ sugar, to dust
Prep Time:
25 minutes
Number of Servings:
12 tarts
Recipe Source:
The Batch Lady: Cooking on a Budget by Suzanne Mulholland ($28.99, HQ, HarperCollins, 2023)
Directions
- Preheat oven to 350˚. Grease a 12-hole muffin tin.
- Unroll sheet of shortcrust pastry on a lightly floured surface, and use a (4 inch) round cutter to stamp out as many circles as possible. Clump any remaining pastry together and use a rolling pin to roll out again, until 12 circles total are formed.
- Push 1 round of pastry down into each hole of prepared muffin tin so 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 perfectly uniform.
- Spoon a heaping tablespoon of raspberry jam into each mini tart case. Top with a few frozen berries. Transfer tin to preheated oven for 12 to 14 minutes, until pastry is crisp and golden.
- Remove tarts from oven and leave to cool slightly in tin. Use a kitchen palette knife to carefully remove tarts from tin.
Notes
-
To Serve Fresh
If you’re serving the tarts now:
- They can be served warm or cooled to room temperature.
- Simply dust with a little confectioners’ sugar, transfer to serving plates, and enjoy!
-
To Freeze
If you’re making the tarts ahead to freeze:
- Let them cool to room temperature.
- Add them to a large, labelled freezer bag in a single layer. Freeze flat for up to 3 months.
- Remove as many tarts as you need from the freezer, and set them aside to defrost at room temperature. This will take about an hour.
- Enjoy cold, or warm tarts for 30 seconds or so in the microwave before serving.
Nutrition Info:
1 tart: 100 Calories, 0 g Protein, 0 mg Cholesterol, 23 g Carbohydrates, 15 g Total sugars (14 g Added sugars), 1 g Fiber, 1 g Total fat (0 g sat), 14 mg Sodium, ★ Vitamin C
