This recipe (barely a recipe) used left over scraps of pastry from a pecan pie that Jack and I made a few days ago – that recipe soon to follow. Instead of throwing away the excess pastry left over from lining a fluted flan tin I suggested making some mini tartlets and I’m very glad we did!
A perfect aperitif before the real pie is ready.
- Use your left over pastry (we had sweet shortcrust but regular shortcrust would work well too) and combine back into a ball and roll out.
- Cut circles (using a circle cutter a bit bigger than the size of holes you have in your pastry dimple tin) from the pastry, brush the tin with some melted butter and pop the pastry circles in. Top with a small square of grease proof paper/tinfoil and then add in a few baking beans.
- Blind bake for about 10 minutes with the beans (around 180C I think the oven was) then remove the beans and paper or foil and return to the oven for another 5 or until golden enough.
- Put in your chosen filling. We used a strawberry jam and also a strawberry and vodka jam, along with a little blob of creme fraiche.
- Chuck back in the oven and forget about them for a while (that’s what we did! Very approximate and botch recipe really).
- Eat up! WARNING even when out of the oven for 10 minutes the jam will still be exceedingly hot and you will burn your tongue, even when you think you have waited long enough. Apologies. It’ll still be scrummy and you’ll wonder why you bothered going to all the effort of making an actual pie or whatever else your pastry was leftover from.