Strawberry 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.

Using a knife stir in enough cold water to bind the dough together. Wrap the pastry in cling film and chill in the fridge for fifteen to twenty minutes.

On a lightly floured surface, roll out the pastry to ½ cm thickness. Use a round cutter to cut discs of pastry, slightly larger than the hole in the tin, then press one disc into each hole.

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