Mini Raspberry Jam Tarts with Cherry Bakewell Drizzle

Mini Raspberry Jam Tarts with Cherry Bakewell Drizzle

By May 3, 2017

Mini Raspberry Jam Tarts with Cherry Bakewell Drizzle

A quick and easy recipe you can make with the kids or just as an afternoon treat.

  • Prep Time : 10 minutes
  • Cook Time : 15 minutes
  • Yield : 12

Instructions

Mini Raspberry Jam Tarts with Cherry Bakewell Drizzle

1. Preheat the oven to 200 C, 180 C fan, Gas mark 6, grease a 12 hole bun tin or mini tart tin as I have used.

2. Sprinkle some flour on a clean surface and roll out the shortcrust pastry to the thickness of a 50p coin. Cut out 12 rounds that are roughly the same size as your tin.

3. Press the rounds into each one of the 12 holes and then cover with baking paper. Fill each pastry hole with baking beans or rice and then cook in the oven for 10 minutes. Remove the beans/rice and paper, fill each hole with a teaspoon of the raspberry jam. Return to the oven for 5 more minutes until the pastry is golden and the jam has crisped.

4. Leave to cool for 15 minutes.

5. Meanwhile make the drizzle by placing the icing sugar in a bowl and add a small teaspoon of boiling water. Mix in and add more water as needed to create a thick drizzle.

6. Once the tarts are cooled, use a teaspoon to drizle the icing over the top in a back and forth motion.

Enjoy!

Credits:Laura Sugar and Crumbs Kitchen

Mini Raspberry Jam Tarts with Cherry Bakewell Drizzle

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