Mary Berry Jam Tarts are small pastry shells filled with fruit jam and baked until the pastry becomes crisp and golden. They are traditionally made using shortcrust pastry and a spoonful of jam such as strawberry, raspberry, or apricot.
Plain flour (225 g) – Forms the base of the shortcrust pastry.
Butter (100 g, cold and cubed) – Creates a crumbly, buttery pastry texture.
Cold water (2–3 tablespoons) – Helps bring the dough together.
Fruit jam (150 g) – Strawberry, raspberry, or apricot jam works well.
Icing sugar (for dusting) – Adds a light decorative finish.
Place the flour and cold butter in a mixing bowl. Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
Add cold water gradually and mix until the dough comes together into a soft ball.
Wrap the dough in plastic wrap and refrigerate for 20 minutes. This helps the pastry become easier to roll.
Lightly flour a surface and roll out the chilled dough to about 3 mm thickness.
Use a round cutter to cut circles of pastry slightly larger than the holes of a muffin tin.
Press each pastry circle gently into the muffin tin to form small tart shells.
Spoon about 1 teaspoon of jam into each pastry shell. Avoid overfilling, as the jam may bubble during baking.
Preheat the oven to 200°C (400°F) and bake the jam tarts for 12–15 minutes until the pastry turns golden.
Allow the jam tarts to cool slightly before removing them from the tin. Dust with icing sugar if desired and serve.
Find it online: https://britishrecipes.uk/mary-berry-jam-tarts-recipe/