Bonne Maman Raspberry Jam Hearts

Ingredients (serves 8):

  • 450g (1lb) Shortcrust pastry
  • 1 egg, beaten
  • 1 jar Bonne Maman Raspberry preserve
  • Icing Sugar to dust

Preparation

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.