Jam tarts

225g plain flour
50g icing sugar
125g butter
1 egg
Raspberry jamMethod
Add the chopped butter, flour and icing sugar into a food processor and pulse to resemble breadcrumb.
Add the egg and pulse again until a dough forms.
Cover in cling wrap and place in fridge for at least 30 minutes.
Use a little icing sugar on the work surface and rolling pin, then roll out and use a cookie cutter to form the size you want. These are mimi ones.
Line the muffin tin with the pastry until full, being sure to sit it all the way in to the edges.
Fill each one halfway with jam, around a 1/4 teaspoon.
Bake for 35 to 40 minutes on 180°C.

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