Recipe Card

Strawberry & Rhubarb Jam Tarts

Ingredients

  • 1 x 320g ready-rolled sheet Jus-Rol Shortcrust Pastry
  • A little flour
  • 200g rhubarb, diced
  • 200g strawberry jam
  • Clotted cream, to serve (optional)

Equipment required

  • 12 hole jam tart tin mould
  • Fluted cookie cutters
  • Rolling Pin
  • Saucepan

Method

  1. Unroll the pastry and use an 8-10cm fluted cutter to cut out 12 circles – re-roll the trimmings if you need to. Press into the holes of a fairy cake tin, then chill in the fridge.
  2. Put the rhubarb and jam in a pan, cover and cook over a very low heat, stirring occasionally until the rhubarb has begun to soften and let out water. Take off the lid and cook on a higher heat, stirring constantly, until the rhubarb has softened and the mix is back to a jammy consistency. Preheat the oven to 190°C (170°C fan oven) Gas Mark 5. 
  3. Spoon a little jam into each tart, then bake for 20 minutes until golden brown. Leave to cool completely before enjoying with a little clotted cream on top, if you like.

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