INGREDIENTS:
375g pack ready made shortcrust pastry
1/2 jar Dickey Farms Blueberry Jam
Edible candy eyeballs
INSTRUCTIONS:
Preheat the oven to 350°F.
Spray or lightly brush a 12 holed muffin tin with oil.
Roll out the pastry into a thin sheet, then use a large flower cutter to cut flower shapes from the pastry. Be sure to re-roll any scraps of pastry to cut out as many flowers as possible.
Push a pastry flower into each section of the muffin tin to make a cup. Pop a spoonful of blueberry jam into each cup.
Bake the tarts in the oven for around 15 minutes, until the pastry is golden brown and the jam is bubbling.
Leave to cool in the muffin tin for 5 minutes or so, then finish cooling on a wire rack.
Once the tarts are cold and the jam has re-set, decorate with the candy eyeballs and serve.
Enjoy!
