Crisp flakey pastry cases filled with fruity jam makes for a quick and simple bake. Ideal for making with (or without) kids and perfect with clotted cream.
In a large bowl, cut the butter into the flour and salt. Either rub between your finger tips or pulse in a food processor until the mixture resembles coarse breadcrumbs.
125 g wholemeal spelt flour, 125 g plain flour (all purpose flour), 150 g unsalted butter, 1 pinch sea salt
Stir in the yoghurt with a knife until the mixture comes together into a ball,
3 tbsp natural yoghurt
Cover and leave to rest in the fridge or a cool place for half an hour.
Roll out on a floured surface to about 3mm thick.
Cut circles with a pastry cutter big enough to line a 12 hole tart tin - about 6 cm.
Press the circles into the holes and place two teaspoons of jam into each one.
24 tsp jam of your choice
Bake at 200℃ (180℃ fan, 400℉, Gas 6) for about 10 to 15 minutes or until the pastry is crisp and golden.
Notes
The pastry will make 36 jam tarts, but any you don't use can be kept in the fridge for a few days to be used for another purpose.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.