Quick, simple and sweet, these tarts are a great snack.
- Time 35 Mins
- Feeds 15 People
- Level Beginner
75G PURE SPREAD
1 MEDIUM BANANA
1 TSP LEMON JUICE
75G BROWN RICE FLOUR
100G POTATO FLOUR
75G COOKED MASHED POTATO
75G MUSCOVADO SUGAR
SEEDLESS RASPBERRY JAM APRICOT JAM
Preheat oven to 220°C/gas mark 7. Grease a bun tin with Pure spread.
Mash the banana with the lemon juice.
Sieve the flour into a bowl. Rub in the mashed potato and the Pure spread. Add mashed banana and knead to a soft dough. Wrap in cling film and chill for 30 minutes.
Roll out the pastry between two flour sheets of cling film to 3mm thickness. Cut into rounds using a 7cm cutter. Line the bun tin with the rounds. Re-roll out the remaining pastry and use a fun cookie cutter shape to cut decorative the tops.
Place a teaspoon of jam in each pastry case and top with a pastry shape.
Bake in the oven for 15 minutes or until a light golden colour.
Remove from the oven and cool.