Jam Tarts

Ingredients
250g Flour
100g Butter or vegan cooking butter
Jam (For a home made look use seedy jams or for a professional style use smooth jams)
60ml Water

Method

1. Preheat the oven to 200 degrees. Grease a 12-bun tin with butter/vegan margerine.
2. Chop up the butter into small pieces. In a large mixing bowl pour in the flour and butter and rub together, with your fingers, until it reaches the consitancy of breadcrumbs. Be careful not to overwork it because if the butter melts, the pastry will have a chewy texture.
3. Pour in the water and mix quickly to make a dough. If the pastry does not come together you may need to add more water.
4. Roll the dough into a ball and wrap with clingfilm. Chill in the fridge for an hour or two.
5. Roll out the dough until it is just less than 5 millimeters, only roll out the pastry in the same direction otherwise it will become overworked. Use a scone cutter that is slightly larger than the hole in the bun tin. Cut the circles as close as possible together.
6. When you have cut out all twelve circles you should cut out little shapes to put on the top to decorate the tarts
7. Place each circle into every hole in the bun tin and press it down into the edges of the hole. place a teaspoon of jam into each tart. Finally, place a shape on the top of each tart.
8. Cook for 20 minutes-until golden brown. Leave to cool and eat whilst still warm.