Little jam-filled tartlets make a rich pudding or teatime treat. Use sweet shortcrust pastry (left) and roll it out to about 2.5mm (⅛in) thick. These tartlets can’t be patted into the tin because they are shaped with a biscuit cutter, but if it is too difficult to handle, roll the dough between 2 sheets of greaseproof paper. Knead pastry trimmings together and reroll, cutting out more rounds until all the pastry has been used. Cut out little hearts or leaves to put on top of the jam, if you like.
Jam tartlets do not need blind baking because the jam reaches a high enough temperature to cook the pastry base. Bake at 375°F, 190°C, Gas Mark 5 for about 10-12 minutes until the jam is bubbly and the pastry golden. Makes about 25 tartlets.
After rolling out the pastry, dip a cutter in flour and cut as many rounds as bun cups, rerolling the dough as necessary.
Place pastry rounds into bun cups and press into the base and up the side of each. Chill for at least 30 minutes before baking.
Add about 1 heaped teaspoon jam to each cup, taking care not to overfill as the jam bubbles up
Leave to cool for about 5 minutes. Then use a palette knife to remove each tartlet, and place