- 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.