– Preheat the oven. – Grease the tart molds and set aside. – After 30 minutes, unwrap the pastry and onto a lightly floured work surface and roll them.

– Using a cup or cookie cutter, cut circles from the pastry just slightly bigger than the holes in the tart mold. Gently press one disc into each tart mold and adjust the edges.

– Repeat this for remaining molds. – Bake in the preheated oven until golden brown. – Remove from the oven and leave to cool completely. The jam will be super-hot, so do not eat while it is hot. Once its cool down, using a knife, run through the edges and remove it from the mold.