Mini jewelled bites of jammy love. The Queen of Hearts would be proud.
Simplest of simple to make. You’ll need a mini muffin tin, rolling pin and just 2 ingredients.
- 100g shortcrust pastry, or whatever you’ve got left – this is the perfect way to use up leftover scraps of shortcrust pastry (perhaps from making quiche…)
- Jam, whatever variety you like. Ideally a fancy one. I favour apricot
- Pre-heat the oven to 180C fan (200C)
- Roll the pastry out to 1.5 to 2mm thick
- Cut circles with a cutter about 1cm wider than the holes in the tin
- Press each circle gently into a hole
- Squeeze up the scraps of leftover pastry in your hands and re-roll to make more circles
- Put half a teaspoon of jam into each little cup
- Pop into the oven and bake for 15-20 mins until the pastry is golden and the jam is bubbling
- Flip them out with a teaspoon and cool on a wire rack
Munch.
Sophie cooks 