Ingrédients
- 450g (1lb) Shortcrust pastry
- 1 egg, beaten
- 1 jar Bonne Maman Raspberry jam Icing
- Sugar to dust
Set the oven to 200°C/400°F.Roll the pastry out to about 1.5 cm thick.Using a heart shaped cutter or with a sharp knife, cut out 8 pastry hearts and lay on 2 baking sheets.Brush the edges with the lightly beaten egg and bake in the oven for 10 minutes until lightly coloured. Spoon the Bonne Maman preserve generously over the pastry leaving a rim about 1cm uncovered all the way round and then put back into the oven for another 5 minutes.Leave to cool on a cooling rack and then dust with icing sugar before serving.
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