Name: 3-INGREDIENT ARTICHOKE TARTS
Prep time: 10 min
Total time: 10 min
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)

Requiring little effort on your part, 3-Ingredient Artichoke Tarts use three store-bought ingredients you can have these little 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 pre-dinner cocktails. All you need is some ready-made puff pastry, some artichoke dip and some jalapeño or red pepper jelly.

If jalapeños aren’t your thing then by all means substitute spinach and artichoke dip. When I first made these, that’s what I use but as I like a bit of fire in the engine, I tend to always choose something with chili peppers. The same can be said for the jalapeño jelly: while I love the savory-sweet combination it offers, the tarts are still very good without the jelly. A little apricot jelly if you’re craving the sweetness without any heat. You might find the jelly does bubble up out of the pastry on some of the tarts making them a little harder to remove from the pan; if that happens use a knife without a point and remove the tarts from their holdings. These are best served warm but are still quite tasty eaten as leftovers straight from the fridge the next day. Cheerio, Lovoni

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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.

Prep Time10 mins

Total Time10 mins

Servings: tarts

Calories: 128kcal

Author: Lovoni

Equipment

24 hole mini muffin pan

Ingredients

US Customary – Metric

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.