Jam Tarts

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Step 1

Put the flour and butter in a large bowl and rub together until the mixture resembles fine breadcrumbs. Stir in the sugar.

Step 2

Beat the egg yolk with the vanilla extract and 2 tbsp of cold water. Pour the mixture into the bowl. Stir it through with a cutlery knife, then bring the dough together with your hands – be careful not to overwork the dough. Wrap in clingfilm and chill for 30 mins.

Step 3

Heat the oven to gas 6, 200˚C, fan 180˚C. Lightly dust the work surface with flour and roll your pastry out until it is roughly the thickness of a pound coin. Use a fluted or straight 8cm pastry cutter to stamp out 12 pastry discs. Cook’s tip: Any scraps of pastry can be rerolled, cut into hearts, leaves or stars and used to decorate the top of your tarts.

Step 4

Place the discs in a 12-hole fairy cake tin. Spoon 1-2 tsp of your chosen jam into each tart.

Step 5

Bake for 15 mins until the pastry is golden and the jam bubbling. Allow to cool for a few mins before carefully transferring them to a cooling rack to cool completely.