Mini Blueberry Jam Tarts

An afternoons cleaning and I was quickly bored… having had some toast for lunch I discovered this jam was just too good to waste in Rob’s sandwiches! So, inspired by A simple pot of jam – here are my deliciously simple tiny tarts.

To make just a mini batch of tarts, I used the following pastry recipe:

Ingredients

50g plain flour (I used wholemeal for a slightly healthier edge!)
10g white vegetable fat (Trex)
15g butter
1-2 tsp water

Method

– use light finger touches to gently crumb the fat into the flour, until the mix resembles fine breadcrumbs
– add the water a little a time, stopping as soon as the mix balls into a dough
– form the dough into a ball, wrap in cling film, and refrigerate for at least 20 minutes
– roll out thinly and cut into round, gently placing into a mini muffin or tart tin
– place approx. 1/2 a teaspoon of jam in each case – do not add any more at this stage or the jam will bubble over the edges during baking
– bake for 7-9 minutes until the pastry case is crisp

As mentioned, you can’t add too much jam before baking as it will just spill everywhere. However – it’s really easy to fill them up so the tarts are literally jam-packed!

Put a couple more spoonfuls jam in a mug or bowl, and microwave for 20-30 seconds, until it is bubbling and very liquid. Very carefully (it will be boiling hot!) use a tea-spoon to fill the pastry cases right to the top with jam.

A perfect little afternoon treat – the only problem with being so mini and bite-size – it makes it just too easy to keep eating them!

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