Easy jam tarts

Bake our easy jam tarts and they’ll instantly become a family favourite – you can make them in less than half an hour if you use ready-made pastry

250g plain flour, plus extra for dusting

125g butter, chilled and diced, plus extra for the tin 1 medium egg 1 vanilla pod, seeds scraped (optional) 100g jam, fruit curd or marmalade

1

Put the flour, butter and a pinch of salt in a bowl and rub them together with your fingertips (or you can pulse these ingredients together in a food processor if you have one). When the mixture looks and feels like fresh breadcrumbs, stir in the egg and vanilla seeds, if using, with a cutlery knife.

Add 1 tbsp cold water, then start to bring the dough together in one lump with your hands – try not to knead it too much. Add 1 more tbsp of water if it’s not coming together, but try not to

add more than that. Wrap in cling film and chill in the fridge for 30 mins.

2

Heat oven to 200C/180C fan/gas 6. Butter a 12-hole tart tin, then dust your work surface with flour. Unwrap and roll out the chilled pastry so it’s about the thickness of a £1 coin, then use a straight or fluted round cutter to cut out 12 circles, big enough to line the holes in the tin. Dollop 1 to 2 tsp of your chosen filling into each one and, if you like, cut out little pastry hearts (perfect for Valentine’s Day) and pop them on top.

3

Bake for 15-18 mins or until golden and the filling is starting to bubble a little. Leave to cool in the tin for a few mins then carefully transfer to a wire rack to cool completely.

TOMORROW’S CHAMPAGNE & RASPBERRY POSSETS

PREP: 25 MINS COOK: 18 MINS PLUS CHILLING MAKES 12