English Mini Buttery Pastry Jam Tarts

Preheat your oven to 375°F (190°C) and lightly grease a 12-hole muffin tin.

In a large mixing bowl, combine the flour, sugar, and salt. Add the cold butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs.

In another bowl, beat the egg and vanilla extract. Pour this into the flour mixture and stir it until a dough forms.

Knead the dough lightly on a well-floured surface for a few minutes until it is smooth. Wrap the dough in cling film and rest it in the refrigerator for about 15 minutes.

After the dough has chilled, roll it out to about 1/8 inch thickness. Cut out 12 rounds with a pastry cutter or a glass, and press these into the prepared muffin tin.

Fill each pastry case with about 1 tablespoon of jam.

Bake in the preheated oven for about 15-20 minutes, or until the pastry is lightly golden and the jam is bubbling.

Allow the tarts to cool in the tin for a few minutes before transferring them to a wire rack to cool.

Once the tarts are completely cooled, store them in an airtight container.