Raffles City, Singapore Chinatown, London Home
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.
It is grape season now and we got hold of some organic seedless green grapes. We used the recipe for the Strawberry Tart for the pastry and the filling and substituted the strawberries with the grapes. It worked very well.