• 150g plain flour
• Pinch of salt
• 75g unsalted butter
• 3tbsp caster sugar
• 1 egg yolk
• Icing sugar to decorate (optional)
Sift flour and salt into a bowl; cut the butter into small cubes and drop it in. Rub the butter in the flour until it turns like breadcrumbs. Add in caster sugar and egg yolk, and with a wooden spoon, mix until it is stiff. Add a little cold water (try a tablespoon-at-a-time) to make it stick together in a lump. Knead the pastry gently for a few minutes then leave in the fridge for about 15 minutes. Preheat the oven to 190°C. Sprinkle a little flour onto the pastry board and roll out the dough evenly to about an eighth-of-an-inch thickness.
Use a circular cutter to cut out rounds of dough, and put them in a tart tin. Prick the bottom and sides of the dough a few times. Put a teaspoon of jam into each tart. Roll out leftover dough and cut shapes to decorate the top of the tarts if you like, or, when they are cooked, sift icing sugar shapes onto them. Put the tarts in the top half of the oven for about 20 minutes until golden brown in colour. Leave to cool before serving.
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