• 225 g plain flour, plus extra for dusting
  • 115 g unsalted butter, chilled and cut into cubes
  • 1 medium free-range egg, yolk only
  • 1 -2 tbsp cold water
  • 80 g fresh strawberries, washed
  • 80 g fresh raspberries, washed
  • 80 g fresh blueberries, washed
  • 415 g jar reduced-sugar strawberry or blackcurrant jam


  1. 1

    To make the pastry, put the flour into a bowl, add the butter and rub in using your fingertips until the mixture looks like fine breadcrumbs. Stir in the sugar.

  2. 2

    Mix in the yolk and add the water a little at a time, cutting it in with a knife until the mixture comes together. Form the dough into a ball, wrap in clingfilm and refrigerate for 30 minutes.

  3. 3

    Preheat the oven to 200°C, 180°C fan, gas 6. Sprinkle your work surface and rolling pin with a little flour and roll the pastry out to about ¼ cm thick. Cut out 24 small circles and use to line 2 x 12-hole mini tart trays. Prick the base of each tart once with a fork.

  4. 4

    Bake for 5 minutes. Remove from oven and fill the cases with the berries. Top each with about 1 teaspoon of jam and bake for another 10 minutes.

  5. 5

    Leave the tarts to cool in the tray for a few minutes then use a palette knife to lift out of the tins. Let cool on a wire rack.


    Cook’s tip: if you don’t have a pastry or cookie cutter, a thin-rimmed glass tumbler works just as well.

Nutritional Details

Each serving provides
  • Energy 406kj 97kcal 5%
  • Fat 4.4g 6%
  • Saturates 2.4g 12%
  • Sugars 6.1g 7%
  • Salt 0.02g <1%

% of the Reference Intakes

Typical values per 100g: Energy 921kj/220kcal

Each serving provides

12.7g carbohydrate 0.8g fibre 1.2g protein

Show us how you cook it!
Back to top