Jam tart hearts
- June 2006
- 300g all-butter shortcrust pastry, thawed for 20 minutes (we used ½ x 500g pack of Jus-Rol pastry)
- Flour, for dusting
- 8-12 tsp strawberry jam
- Preheat the oven to 200°C/fan180°C/gas 6. Roll out the pastry on a lightly floured surface to a 3mm thickness. Use a 7-8cm heart cutter to stamp out 8 hearts, or a 5cm round plain cutter to stamp out 12 circles. Slide a palette knife under the pastry shapes and lower into the heart moulds or bun tin. Gently press the pastry around the edges.
- Spoon 2 teaspoons jam into each heart and bake for 12 minutes, until the pastry is pale-golden (or spoon 1 teaspoon into each round tart and bake for 8 minutes). Carefully remove the tarts from the oven – the jam will be very, very hot so don’t touch it! Cool for at least 30 minutes.
- Once cooled, carefully lift the tarts from the tins using a palette knife. Eat straightaway, or keep in an airtight container in a cool place for up to 2 days.
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