Jammy Tarts

Quick, simple and sweet, these tarts are a great snack.

 75 g PURE SPREAD
 1 MEDIUM BANANA
 1 tsp LEMON JUICE
 75 g BROWN RICE FLOUR
 100 g POTATO FLOUR
 75 g COOKED MASHED POTATO
 75 g MUSCOVADO SUGAR
FILLING:
 SEEDLESS RASPBERRY JAM
 APRICOT JAM

1

Preheat oven to 220°C/gas mark 7.

2

Grease a bun tin with Pure spread.

3

Mash the banana with the lemon juice.

4

Sieve the flour into a bowl. Rub in the mashed potato and the Pure spread.

5

Add mashed banana and knead to a soft dough.

6

Wrap in cling film and chill for 30 minutes.

7

Roll out the pastry between two flour sheets of cling film to 3mm thickness.

8

Cut into rounds using a 7cm cutter. Line the bun tin with the rounds.

9

Re-roll out the remaining pastry and use a fun cookie cutter shape to cut decorative the tops.

10

Place a teaspoon of jam in each pastry case and top with a pastry shape.

11

Bake in the oven for 15 minutes or until a light golden colour.

12

Remove from the oven and cool.