Pop tarts

Start by making the jam. Then make the pastry. Work together all ingredients into a smooth
dough. Refrigerate for about 1 hour.

Heat the oven to 175°C using top and bottom heat.

Divide the dough into two pieces. Roll out each piece into a rectangle about 3 mm thick on
a sheet of parchment paper. Cut the rectangles into pieces measuring about 5 x 8 cm. Put half of them on a baking sheet lined with parchment paper. Top each piece with a teaspoonful of jam.

Cut three incisions in the middle of the remaining dough rectangles and place them on top of the jam to make little pies. Seal the edges tightly with a fork. Bake in the centre of the oven for about 15 minutes. Allow to cool completely on a wire rack.

Prepare the icing. Liquidise the raspberries and strain through a fine sieve. Mix icing sugar with raspberry syrup to the right consistency. Drizzle over the pies. Top with edible flowers or sugar sprinkles.

Tip: Replace the raspberries with other berries to vary the colour and flavour of the icing.