Tayberry Tartlets
15 min
I have developed a taste for Wellington. On recent visits, I found the diversity and quality of the cafes and restaurants impressive - the locals are spoilt for choice.
Tayberries are a cross between raspberries and blackberries. Martinborough Manner, which produces a range of interesting preserves, sources most of its produce from its own property in the Wairarapa.
Makes 24.
Ingredients
| 125 g | Butter, at room temperature |
| ½ cup | Icing sugar, plus extra for dusting |
| 1 cup | Jam, tayberry or similar |
| ½ tsp | Ground cinnamon |
| 1 cup | Flour, plus extra for dusting (Main) |
Directions
- Place the chopped butter, flour, icing sugar and cinnamon into a food processor. Process until the mixture forms a ball.
- Dust your hands with flour. Roll the pastry into 2cm balls. Using your thumb, press into 24 non-stick mini muffin pans.
- Press the pastry up the sides. Refrigerate for 30 minutes before cooking.
- To bake, preheat the oven to 160 degC. Fill each case with the jam. Bake for about 15 minutes or until golden.
- Cool in the pan. Remove and store in an airtight container in the refrigerator. Serve lightly dusted with icing sugar.
- Also great drizzled with a thin stream of melted white chocolate.