- 500g short crust pastry
- 150g Bonne Maman Strawberry Conserve
- 20g flour
- Roll out the short crust pastry on a lightly floured surface, maintaining as far as possible the same thickness all over.
- With a pastry cutter slightly bigger than the mini tartlet tins, cut the pastry and line the tartlet tins.
- Add the jam.
- Put into the oven, preheated to 180° for around 10 minutes or until they have taken on a golden colour.
- Remove from tins and leave to cool.