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Mini jam tarts

Photo by Alan Benson. Styling by Michelle Noerianto

Congratulations to our August Online Prize Recipe winner, Daniela Scalia of Stanthorpe, QLD.
INGREDIENTS

Congratulations to our August Online Prize Recipe winner, Daniela Scalia of Stanthorpe, QLD. Daniela shares with us a delicious recipe for Mini jam tarts.

250g butter, softened
1 teaspoon vanilla extract
1 cup (160g) icing sugar, sifted
2 cups (300g) plain flour
1-2 teaspoons cold water, approximately
1 cup (320g) berry jam, approximately
Icing sugar, for serving

METHOD


Preheat the oven to 180°C (160°C fan-forced). Grease 4 x 12-hole mini muffin pans.


Process the butter, vanilla, icing sugar and flour until mixture comes together, adding water if necessary.


Roll level tablespoons of mixture into balls and place into pan holes. Make an indent with your thumb or the end of a wooden spoon.


Spoon one level teaspoon of jam into each tart. Bake for about 20 minutes or until browned. Cool tarts in pans before transferring onto wire racks to cool.


Just before serving, dust tarts with sifted icing sugar, if desired.


Suitable to freeze. Not suitable to microwave.


COOK'S NOTE: If you do not have four mini muffin pans, cook tarts in batches. There is no need to wash pans between batches.

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