• 225 g plain flour, plus extra for dusting
  • 115 g unsalted butter, chilled and cut into small pieces
  • 1 tsp golden caster sugar
  • 1 medium free-range egg, yolk only
  • 1 - 2 tbsp cold water
  • 250 g fresh berries such as strawberries, raspberries and blueberries, washed
  • 415 g jar of reduced-sugar strawberry or blackcurrant jam

You will also need:

  • 2 x 12-hole mini tart trays


  1. 1

    To make the pastry, put the flour into a bowl, add the butter and rub in using your fingertips until the mixture looks like fine breadcrumbs. Stir in the sugar.

  2. 2

    Mix in the egg yolk and add the water, a little at a time, cutting it in with a knife until the mixture comes together. Form the dough into a ball, wrap in clingfilm and refrigerate for 30 minutes.

  3. 3

    Preheat the oven to 200°C, 180°C fan, gas 6. Sprinkle your work surface and rolling pin with a little flour and roll the pastry out to about ¼ cm thick. Cut out 24 small circles and use to line 2 x 12-hole mini tart trays. Prick the base of each tart once with a fork.

  4. 4

    Bake for 5 minutes. Remove from oven and fill the cases with the berries. Top each with about 1 teaspoon of jam and bake for another 10 minutes.

  5. 5

    Leave the tarts to cool in the trays for a few minutes, then use a palette knife to lift out of the tins. Leave to cool on a wire rack.


    Cook’s tip: if you don’t have a pastry or cookie cutter, a thin-rimmed glass tumbler works just as well.

Nutritional Details

Each serving provides
  • Energy 871kj 208kcal 10%
  • Fat 9.9g 14%
  • Saturates 5.9g 30%
  • Sugars 11.5g 13%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1298kj/310kcal

Each serving provides

26.5g carbohydrate 1.2g fibre 2.7g protein

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