Makes 12 using a tart tin.
Use a sweet version of the pastry (click on the menu button above for the recipe), to line the well-buttered individual wells of the tart tin. Blind bake for 8 minutes.
Gas 4/ 180c /350f
For the fruit filling allow approx 1 dessertspoon of berries per tart. Strawberries, raspberries and blueberries all work well, as does using frozen berries.
Place the berries into a small saucepan and stew lightly over a moderate heat with 2 or 3 tbsp of water until they have softened and are bursting. Add 1 or 2 tbsp of splenda to taste.
To thicken the jam, add 1/4 to 1/2 tsp of xanthan gum and stir in well.
Chia seeds will also work as a thickener, but the fruit will need to be left overnight for the seeds to fully absorb the moisture. Click on the menu button above for the full Jam recipe.
Spoon the fruit into the tart cases and bake for 10 to 12 minutes.
Serve hot or cold with extra thick double cream or clotted cream.
Store in a airtight container in the fridge for up to 4 days or can be frozen.
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