MAKES: 18
Ingredients115g plain flour55g butter1 tbsp icing sugar1 large egg yolkHalf a jar of raspberry jam or lemon curdMethod1. Preheat the oven to 180C (200C non-fan). You will need 2 x 12 mini muffin tins or 1 x 24 mini muffin tin.2. Measure the flour, butter and icing sugar into a food processor and whizz until the mixture resembles fine breadcrumbs. Add the egg yolk and 1 tbsp water and whizz again until it forms a ball.3. Roll out the pastry thinly on a lightly floured work surface. Stamp out 18 rounds using a 6.5cm round cutter. Line the mini muffin tin(s) with the pastry and prick the bases with a fork.4. Spoon 1 heaped tsp jam or lemon curd into each of the cases. Bake in the preheated oven for about 15 minutes, or until the pastry is pale golden. Leave for a few minutes, then transfer to a wire rack to cool.