Makes 12 tarts
225g plain flour
To make the pastry, place the flour and the butter in a large bowl. Rub together by pinching and lifting with your fingers until the mixture resembles fine breadcrumbs. Add the beaten egg and mix together with the flour mixture until it comes together in a ball. Lightly sprinkle a work surface with flour and roll the pastry out to the thickness of a £1 coin. Stamp out 12 rounds with a 7.5cm pastry cutter. Collect any trimming together and reroll to make 12 tarts. Half fill each pastry case with a teaspoonful of jam and use any leftover trimmings to make some decorations. Bake at 200°C for 10-15min or until the pastry is golden and the jam bubbling. Leave to cool before eating as the jam will be very hot!!