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
Ingredients:
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 sugar fee jam
Utensils:
Muffin tins, pastry cutter, mixing bowl
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Preparation:
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
a dough.
Handle the pastry as little as possible to keep it light and
flaky.
Place the dough in the freezer for about
5 minutes.
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.
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