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.