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Quick jam tartlets

Recipe from: 10/29/1992 12:00:00 AM
Ingredients 9
Servings 36


  • 480
    cake flour
  • 30
    baking powder
  • 5
  • 45
  • 250
    butter or margarine
  • 2
    eggs, beaten
  • 125
  • smooth apricot jam
  • cinnamon sugar


Preheat the oven to 180 ºC (350 ºF). Grease two baking sheets. Sift together the cake flour, baking powder, salt and sugar. Rub in the butter or margarine with your fingertips until well blended. Add the eggs to the dry ingredients and just enough milk to form a soft, manageable dough. Mix with a spatula until just blended. Roll out gently on a floured surface to 2 cm thick. Cut out scones, about 4 cm in diameter, with a cookie cutter. Make a deep hollow in the centre of each scone with your thumb and spoon a little apricot jam into each hollow. Sprinkle each scone with a little cinnamon sugar and bake for 12-15 minutes until done and golden brown on top. Serve hot. The tartlets can also be served as a dessert with cream. Makes about 36 jam tartlets.

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