Raspberry Jam Tarts

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

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

Gradually add the water until the mixture binds together.

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

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

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

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

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

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

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