Ingredients:
For the pastry crust
8 ounces all-purpose flour
4 ounces butter (cubed)
1 pinch salt
2 to 3 tablespoon water (cold)
For the filling
1/2 cup Walden Farms Strawberry Spread
Procedures:
For the pastry crust
- Preheat the oven to 350° Fahrenheit. Grease the 12-hole tart mold lightly with butter.
- Put the flour, cubed butter, and salt in a mixing bowl.
- Mash the butter together with the flour using your fingertips until they start looking like breadcrumbs. Work as quickly as you can.
- Add water, 1 tablespoon at a time, and use a cold knife to stir and bind the pastry together. Stop when the pastry comes together.
- Wrap the dough in cling film and chill for 15 to 30 minutes
Assemble the Tarts
- Unwrap the pastry onto a work surface that is lightly dusted with flour. Roll to a 1/4-inch thickness.
- Using a tart cutter or cup, cut circles from the pastry just slightly bigger than the holes in the prepared tart mold. Gently press the discs of dough into each mold.
- Place a teaspoonful of jam into the pastry-lined tins. Be careful not to fill the pastry too much as the jam might overspill and burn.
- Repeat until all the pastry is used up — you can squish the pastry trimmings back together and roll again as needed.
- Bake in the preheated oven for 15 mins or until golden brown. Remove from the oven and leave to cool completely. Once cooled, serve and enjoy!