Easy mini jam tarts are just that, easy and quick. 20 minutes from start to finish, these bite sized treats are incredibly delicious.
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 24mini jam tarts
Author Ashika | Gardening Foodie
Ingredients
FOR THE PASTRY:
½Cup(125 g) butter or margarine
½Cup(118g) castor sugar / super fine sugar
¼Cup(60ml) buttermilk or 5 ml OR 1 teaspoon lemon juice mixed into ¼ cup of milk
2Cups(250g) cake / all purpose flour
1teaspoon(5ml) baking powder
¼teaspoon2ml salt
FOR THE FILLING:
Apricot or strawberry jam
Instructions
Make the pastry by creaming the sugar and butter or margarine.
Add the buttermilk and beat well until light and creamy.
Sift in the flour, baking powder and salt.
Knead lightly to form a soft dough.
Next roll the pastry into balls and press into greased muffin tin.
Fill the jam just under ¾ in the unbaked pastry.
Bake at 160°C / 320° F for 10 minutes.
The jam tarts are baked when you the pastry has turned a light shade of golden brown
Be careful not to touch the jam tarts as they come out of the oven, the jam is really hot and can really burn your fingers. Loosen them from the Mini Muffin Pan with a small spatula