BERRY JAM AND TEA TARTS

Makes: about 24

3/4 cup (180 mL) blackberry ■ jam or other berry jam

1 tbsp (15 mL) freshly steeped strong orange pekoe tea or other flavoured tea, cooled 1 tsp (5 mL) vanilla

1/3 cup (80 mL) all-purpose flour

2 tbsp (30 mL) salted butter, softened

1 tbsp (15 mL) granulated sugar

1 tsp (5 mL) grated lime peel 1/4 tsp (1 mL) salt

1. On a lightly floured surface, roll out chilled food processor butter pastry (see recipe below) very thinly, about 1/16-inch (.16-cm), thick. Using a floured 3-inch (7.6-cm), fluted cookie cutter, cut dough into rounds.

2. Transfer each round to a greased mini muffin cup using a floured spatula and press into mini muffin cup to form a tart shell. Freeze mini muffin pan for 30 minutes.

3. Preheat oven to 375 F (190 C).

4. To prepare filling, combine jam, tea and vanilla in a bowl.

5. Remove pan from freezer. Spoon about 1 tsp (5 mL) of filling into each tart shell, filling tart shells no more than two-thirds full.

6. To prepare topping, combine flour, butter, sugar, lime peel and salt in a bowl until crumbly. Top each tart with about 1 tsp topping.

7. Bake for 17-20 minutes or until filling is bubbly and pastry is golden around edges.

8. Cool tarts in pan for 10 minutes. Remove from pan and cool completely on a rack.

9. Store in an airtight container in refrigerator for up to 3 days. May be frozen.