Jam tarts

Method

1. Sift the flour into a bowl with the sugar and a pinch of salt. Rub the butter into the flour until it resembles fine breadcrumbs.
2. Using a knife, mix the yolk and 2-3 tbsp ice-cold water into the dough until just wet enough to come together into a ball. Knead briefly until smooth, then flatten into a disc. Wrap in cling film. Chill for 10-15 minutes.
3. Preheat the oven to 200°C/fan180°C/gas 6. Roll out the pastry on a lightly floured surface to the thickness of a 20p coin, then cut out 12 rounds with an 8cm fluted cutter.
4. Put the rounds in a non-stick patty tin. Drop 1 tbsp jam into each. Chill until ready to bake.
5. Bake for 10-12 minutes until the pastry is cooked and the jam bubbles. Remove the tarts to a wire rack. Serve warm with ice cream.