Sponge and Jam Tarts
- 1 sheet sweet short crust pastry, thawed if frozen
- 50g Homebrand Butter
- 50g Homebrand Caster Sugar
- 1 egg
- 1/2 cup Homebrand Flour, plus extra for dusting
- 1/4 tsp baking powder
- 1/4 tsp vanilla essence
- 4 Tbsp Homebrand Jam
How to Whip Perfect Cream
Preheat oven to 180oC. Lightly grease a mini muffin tin.
Dust your bench with flour and roll out the pastry, cut into 12 circles and fit into the muffin tin.
Cream together the butter and sugar until fluffy. Add the egg and combine.
Sieve in the flour and baking powder then add the vanilla essence. Mix well.
Dollop a little jam into the bottom of each tart case, then top with a teaspoon of sponge mixture.
Bake for 15 – 20 minutes until golden brown.