Ingredients
250g plain flour, plus extra for dusting
125g butter, chilled and diced, plus extra for the tin
1 medium egg
1 tbsp caster sugar
1 tsp vanilla extract
250g plain flour, plus extra for dusting
125g butter, chilled and diced, plus extra for the tin
1 medium egg
1 tbsp caster sugar
1 tsp vanilla extract
pinch of salt
125g jam, fruit curd or marmalade of your choice
125g jam, fruit curd or marmalade of your choice
Method
1.Put the flour, butter and a pinch of salt in a bowl and rub them together with your fingertips (or you can pulse these ingredients together in a food processor if you have one).
2.When the mixture looks and feels like fresh breadcrumbs, Stir in the sugar.
3.Beat the egg with the vanilla extract and 2 tbsp of cold water. Pour the mixture into the bowl.
4.Stir it through with a cutlery knife, then bring the dough together with your hands – be careful not to overwork the dough. Wrap in clingfilm and chill for 30 mins.
5.Heat oven to 200C/180C fan/gas 6. Butter a 12-hole tart tin, then dust your work surface with flour.
6.Unwrap and roll out the chilled pastry so it’s about the thickness of a £1 coin, then use a straight or fluted round cutter to cut out 12 circles, big enough to line the holes in the tin.
Dollop 1-2 tsp of your chosen filling into each one.
7.Bake for 15-18 mins until the pastry is golden and the jam bubbling. Allow to cool for a few mins before carefully transferring them to a cooling rack to cool completely.
