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Your week of post-work dinners and one easy dessert, all in one shopping trip
JAM TARTS
Makes 6
- 110g plain flour
- 50g butter, chilled and cut into small pieces
- 300g strawberry jam
- Icing sugar, to dust
- Preheat the oven to 180°C/gas mark 4. Sift flour into a bowl and add a pinch of salt. Use your fingers to rub in the butter until the mixture resembles fine breadcrumbs. Add 1 tablespoon of very cold water and use a fork to mix together, then add a little more chilled water until the mixture forms a smooth ball.
- Wrap in plastic wrap and refrigerate for 30 minutes. Roll out on a lightly floured surface and use a round pastry cutter to cut out 6 pastry circles.
- Grease six 6cm loose-bottomed, fluted tart pans. Use the pastry circles to line the pans, then refrigerate for a
further 10 minutes. Line the pastry shells with baking paper and fill with rice or pastry weights. Bake for 10 minutes. Remove the paper and weights, fill the tarts with jam and place a pastry heart in the centre of each tart. Bake for a
further 8 minutes. Allow to cool before dusting with
icing sugar.
Fat 7.05g Sat. Fat 4.11g Carbs 49.5g Energy 257kcal
Protein 2.13g Sodium 0.008g Sugar 35.1g Fibre 1.12g
