Makes: 12, Calories: 160

Ingredients:

• 150g plain flour.  513
• 85g cold butter.  638
• 1 round tbsp (25g) icing sugar.  100
• 1 egg yolk.  60
• 1.½ tbsp cold water
• ½ a standard jar jam/curd (240g).  605/744

Method:

1. Preheat oven to 170°C Fan/Gas Mark 5.
2. Pastry: In large mixing bowl; Rub flour, butter and icing sugar to breadcrumb consistency. Add egg yolk and water, cut in with knife. Ball together.
3. Flatten and wrap in plastic, chill for 30 mins minimum.
4. Roll pastry to 3mm thick (green guide bands), use 4th fluted cutter up (8.5cm) to cut rounds.
5. Re-roll, cut more rounds. Roll a third time, cut more rounds. Discard remaining pastry. Should make 12 total.
6. Press rounds into tin divots. Place 1 domed tsp (20g) of jam/curd in each.
7. Bake for 20-22 mins.

Calories =

• 1916 / 12 = 160 (strawberry jam)
• 2055 / 12 = 171 (lemon curd)

Tip: Bake streusel-topped tarts on 150°C Fan/Gas Mark 3.½, for 25-30 mins. Blind bake pastry in 12/15cm tart tins for 10-15 mins first.