200 g (7 oz) scant 1 1/2 cups of (WF) flour
55 g (2 oz) 1/2 cup of sifted icing (confectioners') sugar
A pinch of salt
100 g (3 1/2 oz) 7 tablespoons of Dairy free margarine
1 large free-range egg
55 g (2 oz) 1/2 cup of sifted icing (confectioners') sugar
A pinch of salt
100 g (3 1/2 oz) 7 tablespoons of Dairy free margarine
1 large free-range egg
for the filling
About a teaspoon of different coloured jam (jelly), for best effect, for example, raspberry, apricot, gooseberry, blackberry
method
3 x 6-hole non-stick bun trays, each lined with a circle of baking parchment (wax paper)
1. Preheat the oven to 180°C (350°F) gas 4
2. Make the pastry by mixing all the ingredients together in a food processor briefly but just enough to gather the dough into a ball.
3. Roll out the pastry on a floured board, cut into large enough circles to fit your bun trays and press a pastry circle into each hole.
4. Choose a variety of jam (jelly) and place a spoonful of the selected jam (jelly) into the centre of each tart.
5. Bake the jam (jelly) tarts for 20 minutes or until the pastry is golden.
6. Cool the tarts in the trays and then ease them out and onto a wire rack.
7. Store in an airtight container until needed.
1. Preheat the oven to 180°C (350°F) gas 4
2. Make the pastry by mixing all the ingredients together in a food processor briefly but just enough to gather the dough into a ball.
3. Roll out the pastry on a floured board, cut into large enough circles to fit your bun trays and press a pastry circle into each hole.
4. Choose a variety of jam (jelly) and place a spoonful of the selected jam (jelly) into the centre of each tart.
5. Bake the jam (jelly) tarts for 20 minutes or until the pastry is golden.
6. Cool the tarts in the trays and then ease them out and onto a wire rack.
7. Store in an airtight container until needed.
serving amount
makes 18
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