1. Cut the butter into cubes and place it in your food processor along with the plain flour.
2. Pulse together until the mixture resembles fresh breadcrumbs.
3. Add the sugar and pulse again until the sugar is evenly distributed throughout the mix.
4. Finally, add the egg and milk, and mix until the dough starts to clump together.
5. Turn out onto the work surface and bring the dough together in one lump with your hands – trying not to knead it too much (If the mixture is to dry and not coming together, you can add 1tbsp of water).
6. Wrap the dough in cling film and place it in the fridge to chill for at least 30 minutes.
7. Preheat the oven to 200°C/180°C fan/gas mark 6 and butter and line a 12-hole tart tin.
8. Lightly dust the work surface with some more plain flour, before rolling out the pastry until it is 2-3mm thick.
9. Use a pastry cutter slightly larger than the holes in your tart tin to cut out 12 circles, placing each one into the greased and lined tin.
10. Spoon 1-2 tsp of your chosen filling into each one tart before baking in the oven for around 15 minutes, until the pastry is lightly golden and the filling is starting to bubble.
11. Once baked, leave your tarts to cool in the tin for around five minutes, before transferring to a wire rack to cool completely.
Jam tarts might be a fairly simple treat, but there’s a reason why they have remained popular for so long! Our simple recipe is super quick to make and it’s a great way to use up any jams or curds you might have leftover. Why not have a go at Fin’s fabulous Lemon Curd recipe, right here in the Kids Club and use that to fill your tasty tarts?