Strawberry Jam Tartlets

INGREDIENTS

• 500g short crust pastry
• 150g Bonne Maman Strawberry Conserve
• 20g flour

METHOD

1. Roll out the short crust pastry on a lightly floured surface, maintaining as far as possible the same thickness all over.
2. With a pastry cutter slightly bigger than the mini tartlet tins, cut the pastry and line the tartlet tins.
3. Add the jam.
4. Put into the oven, preheated to 180° for around 10 minutes or until they have taken on a golden colour.
5. Remove from tins and leave to cool.