Tayberry Tartlets

I have developed a taste for Wellington. On recent visits, I found the diversity and quality of the cafes and restaurants impressive - the locals are spoilt for choice.

Tayberries are a cross between raspberries and blackberries. Martinborough Manner, which produces a range of interesting preserves, sources most of its produce from its own property in the Wairarapa.

Makes 24.

Ingredients

125 g	Butter, at room temperature
½ cup	Icing sugar, plus extra for dusting
1 cup	Jam, tayberry or similar
½ tsp	Ground cinnamon
1 cup	Flour, plus extra for dusting (Main)

Directions

1. Place the chopped butter, flour, icing sugar and cinnamon into a food processor. Process until the mixture forms a ball.
2. Dust your hands with flour. Roll the pastry into 2cm balls. Using your thumb, press into 24 non-stick mini muffin pans.
3. Press the pastry up the sides. Refrigerate for 30 minutes before cooking.
4. To bake, preheat the oven to 160 degC. Fill each case with the jam. Bake for about 15 minutes or until golden.
5. Cool in the pan. Remove and store in an airtight container in the refrigerator. Serve lightly dusted with icing sugar.
6. Also great drizzled with a thin stream of melted white chocolate.