Two-bite jammy tartlets

MAKES 12 TARTS

FOR THE SWEET BUTTER CRUST PASTRY

240g plain flour

60g caster sugar

¼tsp fine sea salt

140g unsalted butter,

very cold and diced

20g egg yolk (from

approx 1 egg)

50ml single cream

Cooking oil spray

FOR THE RASPBERRY JAM 400g frozen raspberries 100ml freshly squeezed

lemon juice

300g caster sugar

TO SERVE

50ml double cream, whipped

1First make the pastry. Put the flour, sugar and salt in a wide mixing bowl. Using fingertips, rub the butter into the dry ingredients until the lumps are the size of small peas and the flour has a yellowy hue. It should feel like silky ground almonds with buttery lumps throughout. The lumps will melt during baking, creating a little steam, which will help produce a flaky pastry. 2 Lightly mix the egg yolk and cream together and add to the flour mix. Combine quickly with your hands, lightly squeezing the dough together. The mix will look crumbly at first, then will come together. Wrap in clingfilm, then press into a 2cm-thick disc, gently squeezing the edges to smooth out any cracks. 3 Chill in the fridge for at least 15min, so it’s cool and pliable.

4 Next make the jam. Bring the frozen raspberries and lemon juice to the boil in a saucepan over a medium heat until the juices start to flow.

5 Add the sugar, increase the heat to high and boil for 10min until the jam looks viscous and glossy and the seeds start to stick to the pan base. Remove from the heat, scrape into a small bowl and chill.

6 While the jam is chilling, roll out 300g pastry on a lightly floured surface to 4mm thick. Using a fluted 9cm pastry cutter, cut out 12 circles. Lightly spray a shallow cupcake tin with cooking oil and gently press the pastry circles into each hole. Chill in the fridge for a further 20min.

7 Preheat the oven to 160°C/ 140°C fan/gas mark 3. Divide the jam evenly between the pastry cases. Bake for 1520min or until the pastry edges are golden brown. Allow to cool and serve topped with cream.