Roll the pastry out thinly and line an 8 inch pie plate as for Treacle Tart.
With a knife mark the bottom pastry across into 8 equal triangles.
Spread each triangle with jam, alternating the colors.
Cut the pastry trimmings into narrow strips and arrange them across the tart, dividing the jams.
Dampen the end of each strip, press one end on the pastry edge, twist it across the tart and secure on the other side.
Cover the ends with cut out pastry shapes.
Bake in the center of preheated moderately hot oven for 30 minutes.