Jubilee jam tarts
Fun for little fingers to help make, these tarts are great for picnics, celebrations or a teatime treat.
Serves: 12
Preparation time: 30 minutes
Cooking time: 15 minutes
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You will need
- Plain flour, for dusting
- 350g shortcrust pastry
- 175g strawberry jam
- 100g fresh British strawberries, hulled and finely chopped
- 1 orange, grated zest only
- 1 medium British free range Woodland egg, lightly beaten
Recipe Information
Step by step guide to making Jubilee jam tarts
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Have a 12 hole cupcake tin and round fluted pastry cutters ready.
- On a lightly floured surface, roll out the pastry to a thickness of 3mm, then cut out 12 rounds using a 7cm fluted cutter. Cut out 12 crowns from the remaining pastry using a sharp knife (an adult should do this step).
- Gently press the pastry rounds into the cupcake tin and set aside.
- In a bowl, mix together the jam, strawberries and orange zest. Spoon into the pastry rounds, being careful not to overfill, and top each with a pastry crown.
- Brush the crown tops with the beaten egg and bake in the oven for 15 minutes, until golden. Remove from the oven and let cool slightly before serving.
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Nutritional information for Jubilee jam tarts
Nutritional information for Jubilee jam tarts
Nutrition type | per serving |
---|---|
Calories | 167 kcal |
Total Fat | 8.1g |
Saturated Fat | 4.6g |
Salt | 0.26g |
Sugar | 9.4g |
This recipe is:
- Vegetarian
- No dairy products