Gather your ingredients. FIRST... Put your Tenderflake tart shells in the oven to pre-bake. Just follow the instructions on the box for this.
Cream butter & sugar together. It works best if the butter is at room temperature.
The original recipe from the Be-Ro Home Recipes book calls for margarine, it works too if you don't have butter.
Cream butter & sugar together until they're well mixed.
Beat in an egg.
Keep beating until all the lumps are gone.
It should be like thick cream.
Fold in the flour.
I do this gently, but make sure its all mixed in.
Should look a bit "batter-like" and gluey.
Put a teaspoon of raspberry jam into each tart shell.
Put a spoonful of the batter mixture on top of each spoon of jam. You should have just enough for 12.
Bake for 20-25 minutes in an oven set to 400F (200C).
Thank you Be-Ro for a quick and yummy treat! :o)
Be sure and let them cool - the jam is like lava when first out the oven.
Eat them quick as they don't last long.
- 12 Tenderflake Tart shells
- Butter (2oz) ...it's better than margarine
- Raspberry jam
- Self-rising flour (2oz)
- Regular Sugar (2oz)
- Egg (1)
- Baking tray
- Measuring cups
- Fork, Spoon, Knife to cut in butter/sugar