Wonky Fruit Tarts
By Suzanne Mulholland
Image © Haarlala Hamilton
Prep Time
25 minutes
Number of Servings
12 tarts
Recipe Source
The Batch Lady: Cooking on a Budget by Suzanne Mulholland ($28.99, HQ, HarperCollins, 2023)
Ingredients
- 1 sheet pre-rolled shortcrust pastry
- 1 (12 oz) jar raspberry jam
- 7 oz frozen raspberries
- Confectioners’ sugar, to dust
Directions
- Preheat oven to 350˚. Grease a 12-hole muffin tin.
- Unroll sheet of shortcrust pastry on a lightly floured surface, and use a (4 inch) round cutter to stamp out as many circles as possible. Clump any remaining pastry together and use a rolling pin to roll out again, until 12 circles total are formed.
- Push 1 round of pastry down into each hole of prepared muffin tin so sides come up and form a rough tart case. These look lovely if they’re a bit wonky, so don’t worry if they’re not perfectly uniform.
- Spoon a heaping tablespoon of raspberry jam into each mini tart case. Top with a few frozen berries. Transfer tin to preheated oven for 12 to 14 minutes, until pastry is crisp and golden.
- Remove tarts from oven and leave to cool slightly in tin. Use a kitchen palette knife to carefully remove tarts from tin.
Nutrition Info
1 tart: 100 Calories, 0 g Protein, 0 mg Cholesterol, 23 g Carbohydrates, 15 g Total sugars (14 g Added sugars), 1 g Fiber, 1 g Total fat (0 g sat), 14 mg Sodium, ★ Vitamin C
Contributor
Suzanne Mulholland
Suzanne Mulholland is The Batch Lady. She is an expert in how to reclaim time and headspace by getting organised in the kitchen and beyond, through her batching method.
Suzanne shares her organizational secrets and recipes with her committed social media following, and lives in the Scottish Borders where she has been running demonstrations around Scotland in homes, schools and Women's Institutes since 2018.
