Low-fat jam tarts
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- To make the low-fat pastry, combine all the dry ingredients in the bowl of a food processor and pulse to sift. Add margarine (or any low fat spread) and process until the mixture looks like breadcrumbs.
- Add the egg and cold water, then pulse repeatedly just until the dough forms a ball. Transfer the dough to a lightly floured work surface and bring together into a smooth ball. Wrap in plastic and chill for 30 minutes to firm.
- Heat oven to 200 deg C. Roll out pastry to 3mm thick. Use an 8cm pastry cutter to cut out 24 circles. Line 24 shallow tart tins with pastry circles and drop a teaspoonful of jam (plum, berry or apricot) into each one. Refrigerate for 10 minutes.
- Bake for 10 minutes or until pastry is golden brown. Cool in tins for 15 minutes for pastry to firm before transferring to a wire rack to cool completely.