Mini jam and treacle tarts
- 125g butter
- 225g plain flour, plus extra for rolling out
- 1 level tbsp icing sugar
- 50g white bread (made into crumbs in a processor)
- 200g Asda Smart Price Golden Syrup
- Small unwaxed lemon, zest of
- 125g Asda Raspberry Jam
Pre-heat the oven to 190C/170C Fan/Gas 5. Chill a small jug of water in the fridge. Cut the butter into small cubes and leave out of the fridge for 5 minutes.
Sift the flour, icing sugar and a pinch of salt into a large bowl. Add the butter and rub it into the flour, using your fingertips, until it resembles large crumbs.
Add 3 tbsp chilled water and mix with a round-bladed knife until it starts to make big clumps. Gather it together with your hands and shape into a ball.
Roll out the pastry on a lightly floured surface and cut out as many 8cm rounds as you can. Gently put them in a bun tray without stretching the pastry. From the leftover pastry, cut strips as wide as a pencil.
Mix the breadcrumbs with the syrup and lemon zest. Put 1 rounded tsp of this mixture in half of the pastry cases. Put 1 rounded tsp raspberry jam in the other cases.
Lay 2 strips of pastry on each tart to make a cross, dampening the pastry underneath with water (this will help it stick).
Bake the tarts for 20-25 minutes and then leave them to cool - the filling will be very, very hot!