We always have some leftover pastry dough in our freezer after baking tarts.

This is our favorite way to use it.

Roll out the leftover pastry on a lightly floured surface until approximately 3mm thick. Cut circular shapes with a cookie cutter . Put each circle to a cupcake tin, lined with paper cases.

Refrigerate for 15 minutes.

Preheat the oven to 180ºC.

Add a teaspoon of jam or marmalade -we use orange marmalade or plum jam- to each case and bake for about 10 minutes.