Home made Jam Tarts

350g frozen raspberries

300g jam sugar

Juice of lime

150g plain flour

75g icing sugar

75g butter, chilled and diced

1 egg yolk, beaten

Method:

·         Place the raspberries, jam sugar and lime juice in a pan and heat over a medium heat until the sugar has dissolved and the mixture has jammy consistency

·         Pour into sterilised jars and leave to cool

·         Sift the flour and icing sugar into a bowl. Rub in the butter with your fingers to form crumbs

·         Whisk the egg with 1 tablespoon water and add to the bowl. Mix to a dough. Chill for 30 minutes.

·         Grease 12 mini tart tins. Roll out the pastry on a floured surface and cut out rounds to line the tins. Chill for 30 minutes. Preheat the oven to 200 C. Add a teaspoon jam to each tart then bake for 5-10 minutes until golden. Allow to cool.