These melt-in-the-mouth jam tarts are made using the puff pastry recipe listed on this site and can be filled with any jam. Use two or three different jams to add colour.
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Roll dough out to 3 mm thick
Press out 40 rounds 50 mm in diameter
Press a hole 10 mm in diameter in centre of 20 rounds, using a small biscuit cutter
Moisten whole rounds with water and place a round with a hole on top of each
Arrange neatly on an ungreased baking sheet
Bake at 230-260°C for 8 minutes
Spoon jam into cases after baking.
Category: Baked Goods
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