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If you're looking to rustle up a quick treat for some impromptu afternoon tea, why not give these fancy jam tarts a go? What makes these simple bakes even sweeter is you need just four ingredients, three of which are store cupboard staples. See method
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Preheat the oven to gas 6, 200°C, fan 180°C. Grease the holes of a 12-hole fairy cake tin. Unroll the pastry and stamp out 12 rounds with a 7.5cm futed cutter. Press gently into the tin and fill each with 1 tsp jam. Transfer to the fridge.
Using a small sharp knife, cut 6 x 2cm pastry petals for each tart. Arrange in a flower, overlapping slightly in the middle. Press each petal gently with a cocktail stick for extra detail. Roll a small ball of pastry and attach it to the centre with a dab of water. Transfer to the top of a jam tart; repeat with the remaining tarts. Chill for 30 mins.
Carefully brush the edges of the tarts and the decorations with the egg. Bake for 14-16 mins until lightly golden. Cool in the tin for 20 mins, then transfer to a wire rack to cool completely. Keep for up to 3 days in an airtight container.
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