Miles’ mum makes THE BEST homemade jam I have ever had in my whole entire life, and after a flying visit to his parents at the weekend we were well and truly stocked up on a variety of yummy, jammy goodness!
The thought crossed me yesterday evening when I was supposed to be picking up ingredients for chocolate chip cookies but totally forgot resulting in a disappointed Miles when I got home! So instead I made him some of these jam tarts I think I may have made it up to him! They where (his words) ‘sensational’! They are also very, very easy if you are able to cut a few corners like I did! (Buy pre-made pastry if you are in a rush!).
You will need:
– 1 block of DS Gluten free shortcrust pastry
– 12 tablespoons of jam (use any flavor you like! I used raspberry)
1. Pre-heat your oven to 180 c. Roll out your pastry on a well floured surface (I have said it before and I will say it again gluten free pastry is VERY delicate so take care not to let it crack or stick to your surface or rolling pin!). You want it about half a centimeter thick.
2. Grease your muffin tray with a little butter so you can remove your tarts easily when they are cooked. Take a pastry cutter, or if you don’t have one (like me!) use the top of a cup or glass to cut out the pastry in to a round shape, then carefully transfer the pastry to your muffin tray.
3. Make sure your pastry is flat to the sides of your muffin tray and repeat the process until you have filled all the holes in the muffin tray with pastry.
4. Now take your jam and add a tablespoon of it to each of your little pastry cups, pop in the oven for 25 minutes (check on them about 17 minutes in to make sure they are cooking nicely).
5. Once they are cooked remove from the muffin tray very carefully because the jam will be like molten lava by this point!
6. Allow to cool completely and your jam tarts are ready to eat!