These are my kids favorite dessert. They are delicious served with a cup of your favorite tea such as chamomile, mint, twig or green. Make sure to keep a few hidden away as they disappear at a rapid rate.
Makes: 24 tarts
3 cups whole-wheat pastry flour
(you can replace this with gluten free flour if desired)
3/4 cup coconut oil warmed
1/4 cup sparkling water
1/2 teaspoon sea salt
Various flavors of jelly
Muffin tins, pastry cutter, mixing bowl
Pre-heat the oven at 350 degrees.
Place the flour and salt in a mixing bowl and whisk lightly with a whisk.
Add the oil and mix gently into the flour.
Add enough water to bind the flour into
Handle the pastry as little as possible to keep it light and flaky.
Place the dough in the freezer for about
Divide the dough into 4 pieces.
Roll one piece at a time to prevent the dough from getting tough.
Roll the pastry into a large circle.
Cut the rolled out pastry into fluted edged circles with a circular pastry cutter.
Place the small circles in an oiled muffin tin and fill each one with a spoonful of jelly.
Repeat with the remaining dough.
Bake in an oven for 15-20 minutes.
Remove from the oven and allow to cool for about 5 minutes.
Remove tarts from the tins and serve.