Step 1

Preheat the oven to 180c/160c fan.

Step 2

Roll the pastry out on a lightly floured surface to about 3mm thick. Cut out 12 circles, slightly larger than the holes in your tartlet tin. I like to use a fluted cutter.

Step 3

Pick up the pastry circles using a palate knife, or hamburger flipper. Gently ease the pastry circles into the tart hollows.

Step 4

Place the second tartlet tin directly on top, in order to blind bake the pastry and stop it puffing up.

Step 5

Bake for 15 minutes, or until the pastry is cooked and dry looking. Remove the top tartlet tin, and leave to cool.

Step 6

Place your jam/jelly/curd of choice into a heatproof jug. Microwave in short bursts until it reaches a pouring consistency.

Step 7

Carefully pour the jam into each tart shell, and leave to set.

Step 8

Repeat for the other 12 jam tarts.