This recipe is simple and straightforward, yet it creates a luxurious taste with superb texture that people will be asking which bakery you bought them from!
375 g ready-made pastry
18 tsp jam (1 tsp each)
clotted cream, to serve
- Roll pastry to $1 coin thickness on a floured surface. Stamp out 8cm rounds with a fluted cutter and use to line bun tins.
- Fill each tart with 1 tsp jam (don’t be tempted to fill them to the top), then bake at 190C/170C fan for 15-20 mins until the pastry is cooked and the jam bubbling. Cool completely before serving topped with mini dollops of clotted cream.