I always keep the butter in my freezer. So before this recipe and took it out and kept it out for about 40 minutes.

Sieve the flour.

Add the flour, cubed butter, and the salt into a mixing bowl.

Work quickly and rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.

Add the water 1 tbsp at a time to the mixture and bind the pastry together.

When it comes together, wrap the dough in cling film and chill for a minimum of 15 minutes, up to 30 minutes.

After 30 minutes, unwrap the pastry and onto a lightly floured work surface and roll them.

If you are planning to save the pastry for later use, then fold and roll the dough for at least three times and cut the edges and wrap it again in a cling film and freeze.

When using it, bring it to room temperature.

Preheat the oven to 350 deg F.

Grease the tart molds and set it aside.

After 30 minutes, unwrap the pastry and onto a lightly floured work surface and roll them to .5 inch thickness.

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.

Place a tbsp of jam into the pastry lined tins

Repeat this for remaining molds.

Bake in the preheated oven for 17 mins or 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.

Decorate with sugar pearls or confetti or colored sugar and serve cold.