• 200g plain flour
  • 50g sugar
  • 110g butter (diced)
  • 2-3tbsp cold water
  • 150g-200g raspberry jam


  • 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.

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