• 225g plain flour, plus extra for dusting
  • 115g unsalted butter, chilled and cut into cubes
  • 20g sugar
  • 1 medium free-range egg, yolk only
  • 80g fresh strawberries, washed
  • 80g raspberries, washed
  • 80g blueberries, washed
  • 415g jar reduced-sugar strawberry jam


  1. 1

    Put the flour in 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 egg yolk and add cold 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/fan 180°C/gas mark 6. Sprinkle your work surface and rolling pin with a little flour and roll the pastry out to ¼cm 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 tsp jam and bake for another 10 minutes. Leave the tarts to cool in the tray for a few minutes, then use a palette knife to lift out of the tins. Leave to cool on a wire rack.

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

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