Mini peanut butter and jam tarts recipe

Mini peanut butter and jam tarts recipe

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Dainty jam tarts are a classic afternoon tea treat. This easy recipe gives the traditional British jam tart an American twist with a dollop of creamy peanut butter alongside the sweet strawberry jam. Decorated with cute pastry hearts, these easy tarts take just 10 minutes to bake. See method

  • Serves 12 (makes 12)
  • 20 mins to prepare and 10 mins to cook, plus chilling and cooling
  • 164 calories / serving

Ingredients

  • 375g pack ready-rolled shortcrust pastry
  • 24 tsp Tesco Finest strawberry conserve
  • 12 tsp smooth peanut butter
  • icing sugar, for dusting (optional)

Each serving contains

  • Energy

    685kj
    164kcal
    8%
  • Fat

    9g 13%
  • Saturates

    4g 22%
  • Sugars

    4g 5%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 16.7g Protein 2.6g Fibre 0.9g

Method

  1. Unroll the pastry and use an 8cm round cutter to cut out 12 rounds. Use small heart cutters to stamp out little pastry hearts from the trimmings. Use the rounds to line the holes of a nonstick 12-hole fairy cake tin, then dot 2 tsp jam and 1 tsp peanut butter into each tart. Decorate with the pastry hearts. Chill for at least 30 mins.
  2. Preheat the oven to gas 6, 200°C, fan 180°C. Bake the tarts for 10-12 mins until the pastry is golden and the jam bubbling. Carefully lift the tarts from the tin and leave to cool on a wire rack. Dust with a little icing sugar to decorate, if you like.

Tip: These tarts can be made ahead. Follow the method up to the end of step 1, the tarts can then be chilled for up to 24 hrs.

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