Ingredients
Method
1.Preheat oven to 220°C.
2.Process flour, icing sugar and butter until crumbly. With motor operating, add egg yolk and enough of the water to make ingredients come together. Turn dough onto a floured surface; knead gently until smooth. Roll half the pastry between sheets of baking paper until 3mm thick. Repeat with remaining pastry. Place on trays and refrigerate 30 minutes.
3.Grease three 12-hole (1-tablespoon/20ml) shallow round-based patty pans.
4.Using a 6cm round cutter, cut 18 rounds from each piece of pastry; re-roll pastry scraps as necessary. Press pastry rounds into pan holes. Prick pastry cases well with a fork. Refrigerate 30 minutes.
5.Bake pastry cases about 5 minutes. Drop slightly rounded teaspoons of jam into pastry cases.
6.Bake tarts about 10 minutes; cool. Dust with extra sifted icing sugar before serving.
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