Raspberry Jam Tarts

Method

• step 1

  First, preheat the oven to 180C and lightly grease a 12-dip tart tin.

• step 2

  Sift flour and sugar into the bowl and rub diced butter into the flour until it forms breadcrumbs.

• step 3

  Gradually add the water until the mixture binds together.

• step 4

  Place the pastry on a lightly floured surface and kneed lightly until a smooth round ball.

• step 5

  Then, place the pastry on a tray, cover with cling film and place in the fridge.

• step 6

  Chill for 15-20 minutes and then roll out onto a lightly floured surface until about 1/2cm in thickness.

• step 7

  Cut with a pastry cutter (7.5cm in diameter [medium sized]) and place into the pastry tins.

• step 8

  'Blinds Bake' for 10 minutes and then remove from the oven adding a teaspoon of raspberry jam in each tart.

• step 9

  Place back in the oven at the same temperature for 15-20 minutes or until golden on the rims of the pastry tart base.

• step 10

  Remove from the oven and leave to cool on a wire rack.