No added sugar jam tarts
Easy to make treat!
Prep time: 15 minutes
Cooking time: 20 minutes
Serves: 12
Ingredients
- 400g (14oz) plain flour
- 200g (7oz) soft margarine
- 1 tbsp cold water
- 250g favourite Folláin No Added Sugar jam for filling
Method
- Place your soft margarine in a medium bowl and gently fork in one tbs plain flour and one tbsp of cold water.
- Mix with your fork until you have a paste.
- Slowly add the rest of your flour until you have a pastry-like dough.
- Wrap in cling film and place in the fridge to chill for about an hour.
- Preheat your oven to 200 deg C/400 deg F/gas mark 6.
- Grease a couple of bun tins. Roll out your pastry on a lightly floured surface.
- Take a round cooker cutter and cut circles from your pastry.
- Pop them into the holes in your tin and press them down gently.
- Put just one tsp of Folláin Sugar-Free jam into each pastry case. Bake for about 15 or 20 minutes or until your pastry is crusty and golden brown and the jam is bubbling away inside.
Ingredients
- 400g (14oz) plain flour
- 200g (7oz) soft margarine
- 1 tbsp cold water
- 250g favourite Folláin No Added Sugar jam for filling
Method
- Place your soft margarine in a medium bowl and gently fork in one tbs plain flour and one tbsp of cold water.
- Mix with your fork until you have a paste.
- Slowly add the rest of your flour until you have a pastry-like dough.
- Wrap in cling film and place in the fridge to chill for about an hour.
- Preheat your oven to 200 deg C/400 deg F/gas mark 6.
- Grease a couple of bun tins. Roll out your pastry on a lightly floured surface.
- Take a round cooker cutter and cut circles from your pastry.
- Pop them into the holes in your tin and press them down gently.
- Put just one tsp of Folláin Sugar-Free jam into each pastry case. Bake for about 15 or 20 minutes or until your pastry is crusty and golden brown and the jam is bubbling away inside.
