Jam tarts with filo pastry


1. Preheat oven to 180°C/350°F/Gas Mark 4.
2. Brush a filo sheet with half the butter and cover the other sheets with cling film, or a damp tea towel, so they don’t dry out. Sprinkle half  the orange zest over the buttered sheet, spreading out with a pastry brush, then lay another filo sheet on top.
3. Cut into 16 squares. Gently press the squares into the holes of a bun tin.
4. Repeat the whole process with the remaining pastry sheets, placing a second square on top of  the first at a slight angle.
5. Fill each case with 1 tbsp jam, taking care not to overfill them. Bake for 15 minutes until the cases are golden. Remove from the oven and set aside until set and cooled.

© www.streamlinefoods.co.uk 


While preparing the second layer of
pastry squares, place an empty tin on top of the one you've started filling - to hold the cases
in place


10g (1/ 3oz) melted, unsalted butter
4 sheets filo pastry
Zest of 1 orange
16 tbsp Streamline (low sugar) jam, in your favourite flavours


Time: 30 minutes, including cooking
Serves: 16
Nutrition: 61 calories, 0.9g fat, 0.4g sat. fat