Favourite Fruit Pies, Jammy Jam Tarts and Rich Rolo Tarts

Miniature pies were the first thing I baked when I brought the mini-muffin pan from a Pampered Chef party. There are lots of types of pies and tarts that can be baked in this mini-muffin pan, here are a few of my favourites that are quick and easy to make.

 

Mini Fruit Pies

For the pastry you can use either :

• Store brought ready rolled Shortcrust Pastry

Or

• 9oz Plain Flour
• 5oz Butter or Margarine
• A pinch of Salt
• 6 tsp of Water

For the filling either use :

• Apple filling
• Apple and blackberry filling
• Raspberry filling
• Cherry filling

To make the pastry :

1. Sieve the flour and salt together into a large bowl
2. Rub the butter / margarine into the flour until it looks like fine bread crumbs.
3. Add the cold water to the mixture, use a large spoon to mix the water and then finish mixing by using your hands to make the pastry firmer.
4. Divide the pastry into however many you need to fill your mini-muffin pan and roll them into small balls.
5. Place each of these into the tray and use a rounded dobber to press the pastry firmly into the pan causing a small pie base. 
6. Use any remaining pastry to roll out and cut small circles to use as the lids for the pies.

For the filling :

1. Add a small amount of the desired fruit to the pies before placing the pastry lids on top. If you are using store brought fruit filling there will be enough liquid but if you are using fresh fruit make sure you crush the fruit slightly with a drop of water and caster sugar to taste.
2. Bake for 20 minutes on 200c/400f/Gas6
3. Remove and allow to cool, sprinkle with caster sugar before serving.

Jam Tarts

For the pastry you can use either :

• Store brought ready rolled Shortcrust Pastry

Or

• 9oz Plain Flour
• 5oz Butter or Margarine
• A pinch of Salt
• 6 tsp of Water

For the filling either use :

• Strawberry Jam
• Raspberry Jam
• Exotic Fruit Jam
• Apricot Jam

To make the pastry :

1. Sieve the flour and salt together into a large bowl
2. Rub the butter / margarine into the flour until it looks like fine bread crumbs.
3. Add the cold water to the mixture, use a large spoon to mix the water and then finish mixing by using your hands to make the pastry firmer.
4. Divide the pastry into however many you need to fill your mini-muffin pan and roll them into small balls.
5. Place each of these into the tray and use a rounded dobber to press the pastry firmly into the pan causing a small tart base. 

For the filling : 

1. Add a jam of your choice, for these pictured I used strawberry jam and exotic fruit jam.
2. Use the remaining pastry to cut out small stars to cover the tarts.
3. Bake for 20 minutes on 200c/400f/Gas6.
4. Allow to cool and sprinkle with caster sugar for decoration.

Chocolate Rolo Tarts

For the pastry you can use either :

• Store brought ready rolled Sweet Shortcrust Pastry

Or

• 9oz Plain Flour
• 5oz Butter or Margarine
• A pinch of Salt
• 6 tsp of Water
• Caster Sugar

For the filling :

• 1 packet of Rolo's
• 1 packet of white Buttons

To make the pastry :

1. Sieve the flour and salt together into a large bowl
2. Rub the butter / margarine into the flour until it looks like fine bread crumbs.
3. Add the cold water to the mixture, use a large spoon to mix the water and then finish mixing by using your hands to make the pastry firmer.
4. Roll the pastry out on the caster sugar, folding it over and adding more sugar and then rolling into a ball.
5. Divide the pastry into however many you need to fill your mini-muffin pan and roll them into small balls.
6. Place each of these into the tray and use a rounded dobber to press the pastry firmly into the pan causing a small tart base. 

to make the filling : 

1. Place the Rolo's into the tart bases.
2. Bake for 20 minutes or until golden brown on 200c/400c/Gas6.
3. Remove from the oven and place a white chocolate button on each Rolo tart.