HOW TO MAKE JAM TARTLETS RECIPES

Steps:

• 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). When the mixture looks and feels like fresh breadcrumbs, stir in the egg and vanilla seeds, if using, with a cutlery knife. Add 1 tbsp cold water, then start to bring the dough together in one lump with your hands – try not to knead it too much. Add 1 more tbsp of water if it’s not coming together, but try not to add more than that. Wrap in cling film and chill in the fridge for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Butter a 12-hole tart tin, then dust your work surface with flour. 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 and, if you like, cut out little pastry hearts (perfect for Valentine's Day) and pop them on top.
• Bake for 15-18 mins or until golden and the filling is starting to bubble a little. Leave to cool in the tin for a few mins then carefully transfer to a wire rack to cool completely.

Steps:

• Put the flour and butter in a large bowl and rub together until the mixture resembles fine breadcrumbs. Stir in the sugar.
• Beat the egg yolk with the vanilla extract and 2 tbsp of cold water. Pour the mixture into the bowl. 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.
• Heat the oven to gas 6, 200°C, fan 180°C. Lightly dust the work surface with flour and roll your pastry out until it is roughly the thickness of a pound coin. Use a fluted or straight 8cm pastry cutter to stamp out 12 pastry discs. Cook’s tip: Any scraps of pastry can be rerolled, cut into hearts, leaves or stars and used to decorate the top of your tarts.
• Place the discs in a 12-hole fairy cake tin. Spoon 1-2 tsp of your chosen jam into each tart.
• Bake for 15 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.
• We've prepared a simple shopping list so you can easily get all you need to make these pretty jam tarts. Be sure to note down the ingredients or take a screenshot before heading to the shops. 175g plain flour, plus extra for dusting1 tbsp caster sugar85g fridge-cold butter, cubed1 medium free-range egg yolk1 tsp vanilla extract125g raspberry, strawberry, blackcurrant or apricot jam Makes 12 tarts