3-INGREDIENT ARTICHOKE TARTS
With three store-bought ingredients you can have these little artichoke and jalapeño tarts ready to serve in about 40 minutes. So simple to make, they’re perfect with a glass of bubbles for brunch, afternoon tea or for the cocktails. Please note, you could also use spinach and artichoke dip.
Servings: 24 tarts
Calories: 128kcal
Equipment
- 24 hole mini muffin pan
Ingredients
- A little flour for dusting
- 17.3 oz/490g ready-made puff pastry sheets 2 sheets puff pastry, thawed according to package directions
- 1/4 cup jalapeño jelly
- 1/2 cup jalapeño artichoke dip a heaping 1/2 cup
Instructions
- Grease a 24-hole mini muffin pan. Preheat the oven to 375°F (190°C).
- Sprinkle a smooth counter with a little flour. Using a lightly floured rolling pin, roll one sheet of the pastry until it measured around 10 inches. Using a 2 1/2-inch floured cookie cutter, cut circles as close together as possible and gently press into the tart pan and fold in any scraggly tops.
- Spoon a little of the jelly into each pastry case. Then divide the artichoke dip between pastry cases. Bake in the preheated oven for 30 minutes or until golden brown and set. Let stand in the pan for 5 minutes before carefully removing to a platter to serve. Serve warm. Makes 24.
Nutrition
Calories: 128kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Sodium: 80mg | Potassium: 12mg | Fiber: 1g | Sugar: 2g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg