- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 12 tarts
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 201
- Total Fat
- 12 g
- Saturated Fat
- 3 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 185 mg
- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 12 tarts
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 201
- Total Fat
- 12 g
- Saturated Fat
- 3 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 185 mg
Ingredients
Directions
Special equipment:
a mini muffin pan- Preheat the oven to 350 degrees F. Spray a mini muffin pan with nonstick spray.
- Form the dough scraps into a ball and roll 1/4 inch thick. Cut into 12 small squares and push each square into one of the mini muffin cups. Fill each with 1/2 teaspoon jam. Bake until the crust is golden, about 12 minutes.
