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| Mini strawberry jam tarts |
This bite-sized snack will be fun for the whole family! So sweet and delicious! They are very small and non-threatening, constantly beckoning you to eat "just one more"! Well, don't get too carried away, because before you know it, you'll be thinking “But where did they all go?” (This is what usually happens in my house).
This recipe uses shortcrust pastry instead of puff pastry because it makes the pastry case melt in your mouth! What's also great about this recipe is that you can modify it constantly, adding whichever jam you like at the time! The possibilities are limited only by the number of jams you have! I personally enjoy traditional strawberry jam, but no one knows what jam you can't try!
Use vegetable oil spray to grease the mini muffin tins! Not only is it simple and convenient, but your mini jam tart glides on very easily even after cooking!
Mini strawberry jam tarts!
Material:
1 cup all purpose flour
100 grams chopped cold unsalted butter
3-4 tablespoon cold water
vegetable oil for spraying
Contents:
100 grams jam of your choice
Strawberry
Apricot
Raspberry
Marmalade
Method:
Steps 1.
Preheat oven to medium, 180 degrees Celsius. Spray a 2 x 12 hole (2 cm) muffin tin with vegetable oil.
Steps 2.
To make shortcrust pastry: Sift flour into a bowl, add butter and rub with fingertips until dough resembles breadcrumbs.
Steps 3.
Add almost all of the water and mix with a flat edged knife until the dough comes together, adding more water if necessary.
Steps 4.
Turn it out onto a lightly floured surface and collect it into a ball.
Steps 5.
Take a spoonful of dough and roll it into a ball, then roll and line the mini muffin tin.
Steps 6.
Bake the cake box in the oven for 10 minutes.
Steps 7.
Remove from oven and add a spoonful of jam to the cake tin.
Steps 8.
Bake for another 7 minutes or until cake is golden.
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