Little Wild Jam Tarts



  • Preheat the oven to 200C/180C fan/gas 6
  • Rub together the butter or margarine with the flour in a bowl until it resembles breadcrumbs
  • Stir in a few tablespoons of water to form a dough
  • Roll out on a lightly floured surface
  • Use a pasty cutter to cut out about 20 circular shapes
  • Put each pastry case into an individual cupcake tin
  • Add a teaspoon of jam to each case - not too much or it will ooze everywhere!
  • If there is any left over pastry, re-roll it and cut smaller shapes such as circles or stars and put over the jam to act as the lids
  • Bake for about 30 minutes, or until the pastry has gone pale brown (check tarts after 20 minutes)