Ingredients

320g sheet shortcrust pastry
24 frozen berries (about 150g)
12 tsp Coop raspberry jam
A little icing sugar, for dusting

Method

1. Preheat the oven to 180C/fan 160C/Gas 4
2. Butter a 12-hole mini tart tin
3. Roll out the pastry, cut out 24 circles (about 6cm in diameter), and use 12 to line the tin
4. Put a frozen berry in each, top with ½ tsp of jam and bake for about 12 mins until the pastry is light golden
5. Leave to cool slightly before removing from the tin
6. Do the same with the other 12 pastry circles
7. Dust with a little icing sugar before serving