- 1 1/4 cup [175 g] all-purpose flour
- 1 generous pinch of salt
- 3 tablespoons [45 g] margarine
- 3 tablespoons [45 g] shortening
- Cold water, to mix
- 4 tablespoons [60 mL] redcurrant jelly
- 4 tablespoons [60 mL] mint jelly
- 1/2 cup [125 mL] applesauce
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- Preheat oven to 400°F [200°C]; lightly grease 16 tart plates.
- Sift together flour and salt.
- Rub margarine and shortening into flour before mixing in just enough cold water to get a nice dough.
- Roll dough until thin.
- Using a round 3-inch [7.6-cm] dough cutter, cut dough into 16 rounds also using a straight pastry cutter to get a neat cut.
- Bake pie shells into preheated oven for qpproximately 20 minutes, until golden.
- Remove from oven and, using a knife, delicately unmold tarts onto a wire rack.
- Leave to cool completely.
- Meanwhile, melt separately redcurrant jelly and mint jelly over really low heat.
- Leave to cool watching carefully as jellies should not set again.
- Evenly fill cooled tarts with applesauce.
- Really delicately pour cooled melted redcurrant jelly over half of filled tarts.
- Leave jelly to cool completely, before serving.
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