It drives me nuts, throwing away the little bits of short crust pastry, I cut of from around pie tops.
I decided to do something with them.
Quick jam tarts, to eat as pudding after the pie.
Great, no waste, and pudding.
I rolled out the left over pastry and cut out round shapes.
The round shapes, where just a little bit bigger than the holes, of my cup cake tin.
I lay the cases in the tin, and scooped a tsp of jam(I used marmalade, it’s what was in the fridge) into the middle of them.
Pop them in the oven at 200 C for 20 minutes.
And there you have a quick sticky, jam tart for pudding.
