350g (12 oz) plain flour
1 teaspoon salt
3 teaspoons caster sugar
175g (6 oz) unsalted butter
120ml (4 fl oz) chilled water
24 dessertspoons jam (you need 2 dessertspoons per tart so why not make different flavours at the same time)
Add flour, salt, sugar and butter to a food processor and mix until coarse crumbs are formed. Add the water very gradually and continue to blend until a ball is formed. Chill the pastry for around 30 minutes.
Grease a shallow tart trays and roll out the pastry on a floured surface until it is thin. Cut out rounds with a cutter and place into tart tins.
Bake at 180 C / Gas 4 for 10 minutes. Remove and spoon a dessertspoonful of jam per round, and put back in the oven for an additional 10 minutes.
Cool on a wire rack.
Products usedMasterClass Crusty Bake Non-Stick 12 Hole Shallow Baking Pan
KitchenCraft Eleven Fluted Cutters With Metal Storage Tin
KitchenCraft Non-Stick Three Tier Cooling Rack