Directions

1. Generously butter a 12-cup non-stick bun tray. A shallow tart tin is better than a deep muffin tray for this recipe as the jam tarts will be easier to remove.

2. Cream together the butter and caster sugar in a large bowl until light and fluffy, using a wooden spoon or a hand or stand mixer.

3. Sieve in the flour and mix to form a rough dough with a blunt knife, then press it together and gently knead it on the side of the bowl a few times with your hands until smooth.

4. Tip the dough out onto a lightly floured surface, shape into a ball and wrap in cling film. Transfer the pastry dough to the fridge to firm up for 20 mins.

5. Preheat the oven to 180°C / 160°C fan / Gas Mark 4

6. Remove the dough from the fridge and roll it out on a lightly floured surface to a thickness of around 3-5mm, using a floured rolling pin. Use a fluted or straight round cutter with a diameter larger than that of the holes in your tart tin and stamp out 12 circles of pastry. An 8cm cutter works well in a standard bun tin. Gather and re-roll any extra pastry into more jam tarts or cut into hearts or stars and bake separately to make little biscuits.

7. Place the pastry circles into the holes of your greased bun tin and carefully mould them to the shape of the tin, trying not to tear them. If you do accidentally break the pastry though just take a small piece of extra pastry and press it down to patch up the hole. If the pastry becomes soft, chill the tart shells in the fridge for an extra 10 minutes before the next step.

8. Add half a jar of Organic Strawberry Conserve to a small bowl and mix in 1 tbsp of hot water to loosen it. This stops the jam in the tarts from burning whilst cooking. You may need to prepare more conserve depending on the size of your bun tin.

9. Spoon the Strawberry Conserve into each pastry shell filling them up to around 2/3 full so that the jam does not bubble over in the oven.

10. Bake for 15-18 minutes until the pastry edges are a very pale golden colour and the jam is bubbling. Check how they are doing after 10 minutes. If the jam is bubbling too fiercely then turn the temperature down by 10°C for the remaining time.

11. Remove the tin from the oven and cool the tarts in the tin. Be careful as the jam will be very hot and runny.

12. When cold, carefully remove the tarts from the tin by sliding the blade of a thin flexible palette knife or small sharp knife underneath the edge of tarts to loosen them. The pastry is quite crumbly so take your time.

13. If serving the tarts warm take a cold tart and warm it up in the oven rather than trying to remove a hot tart from the tin.