Makes: 12

Ingredients

Pastry:

• 150g plain flour
• 85g cold butter
• 1 round tbsp (25g) icing sugar
• 1 egg yolk
• 1 tbsp cold water
• ½ a 454g jar jam (240g)

Streusel:

• 125g chilled butter, chopped
• 150g self-raising flour
• 75g ground almonds
• 63g light muscovado sugar
• 25g flaked almonds
• granulated sugar, for sprinkling

Method

1. Preheat oven to 150°C Fan/Gas Mark 3 ½.
2. Streusel: In large mixing bowl; Rub butter, flour, ground almonds, m/sugar to crumbs.
3. Mix in flaked almonds. Transfer to large Pyrex bowl. Fridge for 30 mins.
4. Pastry: In large mixing bowl; Rub flour, butter and icing sugar to breadcrumb consistency. Add egg yolks and water, cut in with knife. Ball together.
5. Flatten and wrap in plastic, chill for 30 mins minimum.
6. Roll out pastry to 3mm thick (green guide bands), use 4th fluted cutter up (8.5cm) to cut rounds.
7. Re-roll, cut more rounds. Roll a third time, cut more rounds. Discard remaining pastry. Should make 12 total.
8. Press rounds into tin divots. Place 1 domed tsp of jam in each.
9. Scatter 1 round tbsp chilled streusel over each fruit tart and sprinkle with g/sugar.
10. Bake for 25-30 mins.