Just tasty…. Well that is my excuse, and I am sticking to it. In my last post, a quick quiche, which by the way, turned out to be a long quiche once you added in the waiting times, I was left with a ball of pastry. All too often I freeze the pastry, leave it in the fridge, only to chuck it away because it gets old and discoloured.
Today I made some jam tarts, but like always, I was too heavy handed with the jam and it overspilled. Oh Well…. like I say, they don’t need to be pretty!
For these, I used a mixture of jams. Some were filled with raspberry jam, some with plum jam, some with lemon curd sprinkled with chocolate sprinkles, and for an experiment, some with smooth peanut butter and raspberry jam.
To create these *ahem* beauties, preheat your oven to gas mark 5, or 200 c, roll out your pastry, cut to size to line your tart tin (fairy cake tin) and put about 1/2 teaspoon of jam in each one. for reference, I used 1 teaspoon. Bake them for 12 minutes.
Carefully remove them from the tin and leave on a wire rack to cool.