Jam tarts

Prep Time: 20 minutes

Cook Time: 15 minutes

Pastry Resting Time: 30 minutes

Total Time: 1 hour, 5 minutes

Yield: Approx 18 tarts

Ingredients:

8 oz/250g all purpose/plain flour
Pinch of salt
4oz/ 100g butter, cubed or an equal mix of butter and lard
2-3 tbsp cold water
Strawberry or any fruit jam or lemon curd.
A little extra butter for greasing
Preparation:

Preheat the oven to 350°F/180°C/Gas 4. Lightly grease a 12 hole tart mould with a little butter.
Make the Pastry
Place the flour, butter and salt into a large clean bowl.
Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry.
Wrap the dough in Saran wrap/Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.
The dough can also be made in a food processor by mixing the flour, butter and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Wrap in Saran wrap/ Clingfilm and chill as above.

Assemble the Pies
Unwrap the pastry onto a lightly floured work surface and roll to a ¼" /0.5cm thickness. Using a tart cutter or cup, cut circles from the pastry just slightly bigger than the holes in the prepared tart mould. Gently press one disc into each hole.
Place a heaped teaspoon of jam or lemon curd into the pastry lined tins. Be careful not to overfill as the jam will spill out when hot and burn.
Repeat until all the pastry is used up - you can squish the pastry trimmings back together and reroll several times, so don't worry, just make sure you rest the pastry circles before cooking.
Bake in the preheated oven for 15 mins or until golden brown. Remove from the oven and leave to cool completely, do not eat while hot or you may burn your your mouth, the jam stays hot for a long time.