Nancy’s Top End Jam Tarts

Method

1. Preheat oven to 200 degrees C.
2. Place the flour and cubed chilled butter and salt into the bowl of a food processor with the blade attached. Blitz for a few seconds until the mix resembles coarse breadcrumbs.
3. Beat the egg yolk and measured water together then pour this in a steady stream whilst the machine is operating. Once the dough starts to clump together (after about a minute), stop the machine.
4. Gather the dough into a ball then roll out between the two sheets of food grade plastic and transfer to the fridge for about 30 minutes to an hour to rest and firm up.
5. Line the greased tin and pop into the fridge until the oven comes to temperature.
6. Take from the fridge, gently lay the second tin over the top then bake for 15 minutes or until you can see the edge of the pastry is golden brown.
7. Take from the oven and carefully lift the top tin from the bottom tin.
8. The pastry shells will be perfectly baked – if there is still a waxy appearance to the pastry, pop back into the oven for 1-2 minutes.
9. Heat the jam either in a saucepan or in a microwave proof jug with the water until it becomes thinner and a pourable consistency.
10. Pour the hot jam into the warm pastry shells right to the brim then leave to cool completely. The jam will set once cold. Decorate or serve just as they are.