Scandinavian Blackcurrant Tarts


  • 250g (9 oz) organic butter
  • 1 teaspoon vanilla essence
  • 200g (8 oz) organic plain flour, sifted
  • 80g (3 oz) icing sugar, sifted
  • 1 teaspoon baking powder
  • 80g (3 oz) cornflour
  • A pinch of salt
  • Roots & Wings Organic Blackcurrant Jam
  • 80g (3 oz)organic sliced almonds


Makes 12 tarts.

Preheat the oven to 180C/365F/Gas 4.

Either grease a fairy cake tin or line with paper bun cases.

Cream the butter with the vanilla essence until it is pale then add in the flour, icing sugar and baking powder and mix thoroughly. Add in the cornflour and mix until you have a soft dough. Make walnut sized balls and put them into the paper cases. Press the dough until it comes to halfway up the sides so that you have a little well. Spoon a generous amount of Blackcurrant jam into the well. Top with some sliced almonds.

Bake for 15-20 minutes until golden and dry.  Remove from the oven and let them cool on a wire rack. Sprinkle with icing sugar.