Jam Tarts

Preheat the oven to 180°C (160°C, gas mark 4). Grease a 12 hole tart tin with butter.

To make the pastry, put the flour and salt into a large bowl. Rub the butter into the flour using your fingertips until it looks like coarse breadcrumbs.

Gradually pour the cold water, a little bit at a time, into the butter and flour mixture, using a knife to stir it. You may not require all the water. Stop adding it once the mixture start to come together and form a dough. You may want to use your hands to help bring it into a ball of dough.

Wrap the pastry in cling film and leave to chill in the fridge for 15-20 minutes.

On a lightly floured surface, roll out the pastry evenly until it is to ½ cm thickness. In between rolls, gently shuffle your hand between the pastry and the surface and rotate it a little to stop the pastry sticking to the worktop.

Use a round cutter to cut circles of pastry, slightly larger than the hole in the baking tin, then press one disc of pastry into each hole, pushing it down gently.

Spoon a heaped teaspoon of strawberry jam or lemon curd into each pastry case. Bake in the oven for 10-15 minutes or until golden brown. Remove the tarts from the oven and cool on a wire rack.