Yield

12 mini tarts (or 1 large tart)

⏱ Time

Prep: 20 minutes
 Bake: 15–18 minutes

Ingredients

Tart Pastry

• 200 g plain flour
• 100 g cold unsalted butter (cubed)
• 40 g icing sugar
• 1 egg yolk
• 2 tbsp cold water
• Pinch of salt

Filling

• 1 jar Jamco Pineapple & Mango Spread (about 250 g)

Instructions

1️⃣ Make the pastry

1. In a bowl mix flour, icing sugar, and salt.
2. Add cold butter and rub with fingers until it looks like breadcrumbs.
3. Add egg yolk and cold water.
4. Mix until soft dough forms.
5. Wrap in cling film and chill for 20 minutes.

2️⃣ Prepare tart shells

1. Preheat oven to 180°C (fan 160°C).
2. Roll pastry to about 3 mm thickness.
3. Cut circles and press into mini tart moulds or muffin tray.
4. Prick bottom lightly with a fork.

3️⃣ Add the filling

1. Spoon 1–2 teaspoons of Jamco Pineapple & Mango Spread into each tart.
2. Fill just below the edge so it does not overflow when baking.

4️⃣ Bake

Bake for 15–18 minutes until:

• pastry is golden
• filling is slightly bubbling

5️⃣ Cool

Let cool 10 minutes before removing from the tray.

The filling will set beautifully like bakery jam tarts.

Serving Ideas

Perfect for:

• breakfast pastries
• café dessert plates
• afternoon tea
• farmers markets
• bakery counters

You can serve with:

• dusting of icing sugar
• coconut flakes
• whipped cream on the side