Ingredients
- 20 tbsp of Fruits of the Forage jam
- 85g/3oz of unsalted butter or margarine
- 170g/6oz self raising flour
Method
- 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)