The Queen of Hearts Jam Tarts

Source

Once Upon a Time in the Kitchen by Carol Odell

Ingredients

Display units in Metric

Yields 12 tarts originally 12 tarts

2		sheets frozen piecrust thawed, or use ready-made pastry cases
		butter a walnut-size knob of
		raspberry jam or other jam

Preheat the oven to 430 degrees F.

Put a little butter or margarine on waxed paper or a paper towel, and rub it over the insides of the muffin cups.

To make tart cases: cut circles out of the pie crust sheets to fit the muffin cups, then gently press one into each muffin cup so that the pastry sits on the pass of the up and up the sides to the top edge. Trim off any excess pastry by pressing your finger along the top edge. (Or use the ready-made pastry cases.)

Put a teaspoonful of jam in the middle of each tart case.

Bake in the oven for 10-15 minutes.

Preheat the oven to 430 degrees F.
Put a little butter or margarine on waxed paper or a paper towel, and rub it over the insides of the muffin cups.
To make tart cases: cut circles out of the pie crust sheets to fit the muffin cups, then gently press one into each muffin cup so that the pastry sits on the pass of the up and up the sides to the top edge. Trim off any excess pastry by pressing your finger along the top edge. (Or use the ready-made pastry cases.)
Put a teaspoonful of jam in the middle of each tart case.
Bake in the oven for 10-15 minutes.

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