- 110g plain flour
- 50g unsalted butter, chilled, cut into small pieces
- 1 cup jam
- Icing sugar, to dust
- Preheat oven to 180°C. Sift flour into a bowl and add a pinch of salt. Use your fingers to rub in butter until mixture resembles fine breadcrumbs. Add 1 tablespoon of very cold water and use a fork to mix together, then add a little more chilled water until the mixture forms a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out on a lightly floured surface and use a round pastry cutter to cut out 6 circles. Use a small, heart-shaped cutter to cut 6 hearts from the excess pastry.
- Grease six 6cm loose-bottomed, fluted tart pans. Use the
circles to line the pans, then refrigerate for a further 10 minutes.
Line the pastry shells with baking paper and fill with rice or pastry
weights. Bake for 10 minutes. Remove the paper and weights, fill the
tarts with jam and place a pastry heart in the centre of each tart. Bake
for a further 8 minutes. Allow to cool before dusting with icing sugar.