Easy Jam Tarts
Refrigerated pie crusts
Jam (any flavor)
Heat oven to 375 F (190 C) (Gas mark 5).
Cut rounds in pie crust large enough to fill a mini or standard shallow cupcake baking tin. Use a fluted cutter if you want to be decorative. Carefully place each round so baking tin bottom is completely covered and sides are equal in height. Prick bottom and sides with fork, then par-bake 5-7 minutes, or until the crust looks dry.
Remove from oven and place 1/2 tsp (for mini tarts) to 2 tsps (standard size) jam in shells. Return to oven and bake until crust is golden and jam is bubbling (10-17 minutes, depending on altitude). Remove from oven and let sit about 5 minutes. Remove from baking tin and let cool completely on wire rack.
Store on counter in a covered tin up to three days. Can also be frozen.
1 box of refrigerated pie crusts makes about 48 mini tarts or 20 regular size.
Refrigerated pie crusts
Jam (any flavor)
Heat oven to 375 F (190 C) (Gas mark 5).
Cut rounds in pie crust large enough to fill a mini or standard shallow cupcake baking tin. Use a fluted cutter if you want to be decorative. Carefully place each round so baking tin bottom is completely covered and sides are equal in height. Prick bottom and sides with fork, then par-bake 5-7 minutes, or until the crust looks dry.
Remove from oven and place 1/2 tsp (for mini tarts) to 2 tsps (standard size) jam in shells. Return to oven and bake until crust is golden and jam is bubbling (10-17 minutes, depending on altitude). Remove from oven and let sit about 5 minutes. Remove from baking tin and let cool completely on wire rack.
Store on counter in a covered tin up to three days. Can also be frozen.
1 box of refrigerated pie crusts makes about 48 mini tarts or 20 regular size.
