Desserts
Jam tartlets with ready-rolled shortcrust pastry
With a roll of ready-made shortcrust pastry and a jar of extra jam you can make eight tartlets in half an hour, without kneading. Shortcrust (pâte brisée) is not sweet: the sweetness comes from the jam, and a sprinkling of cane sugar makes the edges crisp. Minnelea Extra Apricot Jam, with 70 g of apricots in every 100 g, gives a filling full of fruit.
Method
- Heat the oven to 180 °C, conventional setting. Unroll the pastry and cut out 8 discs with a cutter of about 10 cm; gather the trimmings and cut them into thin strips.
- Line 8 buttered or paper-lined muffin cups with the discs, pressing well on the base and sides. Prick the bases with a fork.
- Spoon a generous tablespoon of jam, about 18 g, into each cup and decorate with the pastry strips in a lattice.
- Brush the edges and strips with milk and sprinkle with cane sugar. Bake for 18–20 minutes, until the pastry is golden. Leave to cool in the tin for 10 minutes before turning them out.
Minnelea products for this recipe
The preserves used in this recipe.
With ready-made sweet pastry the result is sweeter and more crumbly; shortcrust gives a sharper contrast with the jam. You can also use Minnelea Extra Fig Jam or Extra Mixed Berry Jam. They keep for 2 days in a tin. The recipe contains wheat and milk.