Cream Tea Strawberry Jam Tarts

Preheat the oven to 180°C, (fan 160°C, gas mark 4).

To make the pastry – In a mixing bowl, rub the sifted flour, sugar, salt and butter together to form a crumb consistency.

Add the beaten egg and egg yolk and mix to form a dough.

Wrap the dough in clingfilm and refrigerate for 25 minutes or so.

Remove the dough from the refrigerator and knead it on a floured work surface.

Roll out the pastry and cut out 8cm circles.

Put the pastry discs into the tart tin and put a half a tablespoon of strawberry jam in the middle of each.

Bake in the oven for 10-15 minutes until the pastry is crisp and brown.

Whip the cream with a teaspoon of vanilla bean paste and serve with the jam tarts.