Jam Tarts

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Jam Tarts
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
204
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie204 kcal(10 %)
Protein2.43 g(2 %)
Fat11.32 g(10 %)
Carbohydrates22.11 g(15 %)
Sugar added0 g(0 %)
Roughage0 g(0 %)
Vitamin A9.33 mg(1,166 %)
Vitamin D0.03 μg(0 %)
Vitamin E0.21 mg(2 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.66 mg(14 %)
Vitamin B₆0.01 mg(1 %)
Folate25.22 μg(8 %)
Pantothenic acid0.06 mg(1 %)
Biotin0.73 μg(2 %)
Vitamin B₁₂0.05 μg(2 %)
Vitamin C1.17 mg(1 %)
Potassium32.25 mg(1 %)
Calcium10.27 mg(1 %)
Magnesium5.45 mg(2 %)
Iron0.84 mg(6 %)
Iodine2.71 μg(1 %)
Zinc0.21 mg(3 %)
Saturated fatty acids2.91 g
Cholesterol17.97 mg

Ingredients

for
12
Ingredients
soft butter (for the tins)
12 ounces Puff pastry
½ cup Apricot Jam
4 teaspoons Rum
1 egg yolk
2 tablespoons milk

Preparation steps

1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6, and butter the pie tins.
2.
Roll the pastry to about 2-3 mm thick. Cut out 12 circles a little larger than the diameter of the tin and 12 circles of the same diameter as the pie. If desired, use a cutter to make a lattice in these smaller circles. Line the tins with the larger circles.
3.
Warm the jam with the rum and gently press through a sieve. Fill the pastry cases and top with the remaining pastry circles or lattices, pressing the edges together well. Mix the egg yolk with the milk and brush over the pastry tops. Bake in the oven for around 20 minutes until golden brown.
4.
Remove from the oven, allow to cool slightly and remove from the tins. Serve warm or cold, as desired.