Jam Tarts

Name: Jam Tarts
Yield: 12
Ingredients: 225g plain flour; 110g cold butter, cubed; 1 tbsp caster sugar; 3 to 4 tbsp cold water; Strawberry, raspberry and apricot jam

Little pastry cups of bubbling jam. The first thing most of us ever baked, standing on a chair at Granny's counter.

Prep: 20 mins
Cook: 15 mins
Serves: 12
Difficulty: Easy

Ingredients

225g plain flour
110g cold butter, cubed
1 tbsp caster sugar
3 to 4 tbsp cold water
Strawberry, raspberry and apricot jam

Method

Rub the butter into the flour until it looks like breadcrumbs. Stir in the sugar and enough water to bring it together. Wrap and chill for 20 minutes.
Heat the oven to 200°C / 180°C fan / gas 6.
Roll the pastry out thinly and cut 12 rounds with a 7cm fluted cutter. Press into a bun tin.
Put a heaped teaspoon of jam in each case. No more, or it will boil over.
Bake for 12 to 15 minutes until the pastry is golden. Leave to cool in the tin, the jam is hotter than it looks.