Magnolia Blossom and Rhubarb Jam Tarts

This is a wonderfully simple recipe and a delicious way to use the magnolia and rhubarb jam which I made the other day. When trying to decide how best to use the jam, I also considered a classic style Victoria sponge cake with this slathered in the middle. Alas, time had the better of me on this occasion and so I opted for these absolutely delicious little tarts.

I used premade pastry because, as I mentioned I was short on time, but of course if you have the time home made is always better.

TO MAKE:

First wash and slice your rhubarb. Place the rhubarb into a bowl, coat with a table spoon of sugar and leave it to maccerate.

Roll out your premade shortcrust pastry and cut into rounds.

Remember to grease your muffin tin, and then place the pastry inside. You can pinch the edges to create a crimped effect.

Add a tablespoon of Magnolia blossom jam to each pastry case.

Arrange your rhubarb slices on top of your tarts.

Bake for 15-20 minutes at 180 degrees C or until golden brown

Allow to cool and enjoy!

Trust me when I say that these were really, very tasty! They'd be great with some cardamom infused cream and pistachios crumbled over the top too!

For the Magnolia and rhubarb jam recipe Click Here.