JAM TARTS

Steps:

• Sift the flour into a food processor; add the butter.
• Pulse together until bread crumb stage. Try not to overwork the pastry. You need to treat the pastry gently to prevent tough chewy pastry.
• Add the sugar, vanilla, and egg yolk to the pastry and pulse again until a ball forms.
• You made need a little water if the pastry looks dry or is not clumping together well.
• Remove the pastry from the machine.
• Knead lightly to remove cracks.
• Pop in the refrigerator for 15 minutes to rest.
• Preheat the oven to 200 degrees Celsius/fan 160 degrees Celsius.
• Remove the pastry from the fridge.
• Roll out on a lightly floured board.
• Cut out 12 rounds using a pastry cutter. I won't give measurments as sometimes I make bun tray size and sometimes I use a mini muffin tray. It is up to you. All take the same time to cook.
• Push the pastry rounds into your tray to fit nicely.
• Prick the base of each round with a fork.
• Pop into the oven for 15 minutes.
• When cooked transfer onto a cooling rack.
• Warm strawberry jam in the microwave in a bowl on high for 1 or 2 minutes until runny (be careful jam gets very hot).
• Spoon the jam into the pastry shells.
• Top each with half a strawberry.
• Leave to cool.
• They are crumbly and melt in the mouth YUM!