First make your pastry. In your food processor or a large mixing bowl, mix together the flour and sugar. Add in the cubes of cold butter and cut or blend in until your mixture resembles fine breadcrumbs. Ensure no large chunks of unblended butter remain or it will speckle your pastry when you roll it out. Tip in the egg yolks and blend again until just combined. Add in your ice water a little at a time until your pastry comes together in clumps.

Tip out your pastry onto a clean work surface and gather your dough together. Squeeze it to bring together, try to avoid kneading and working it too much or your pastry will be tough. Divide your pastry dough into two equal parts and flatten into discs. Wrap each disc tightly in cling film then pop in the fridge to chill for at least 30 minutes. At this point, you can freeze your dough for another day, if you wish.

Once your dough has chilled, it is time to have some fun! First, preheat your oven to 160C/320F whilst you prepare your tarts for baking. Dust your work surface with a little flour and roll out one of your pastry discs until about 3mm thick. Stamp out rounds of dough a couple of sizes larger than your mini tart tin and ease them in. I use the end of my rolling pin to help push them in evenly, but fingers work well too. Once you have filled your tray, pop it into the fridge to chill again for a few minutes whilst you prepare the jam fillings.

Place a few spoonfuls of your chosen jam into a microwave safe bowl. Add a few drops of water and mix it all together. Microwave your jam for a few seconds, just to warm it up and loosen it a little. This will make it easier to spread into your pastry cases, so you get lots of jam and less mess!

Bring your tin out of the fridge and fill your pastry cases no more than half full with your slightly warm and looser jam. Using some leftover pastry, stamp out some stars or any other shape you wish and gently place them over the top of your jam. This last bit is optional, but makes for pretty tarts! If you do not have a star cutter, you can leave them without or get creative with other small cutouts you have in your kitchen!

Bake your mini jam tarts in your hot oven for 10-12 minutes. Your pastry will be golden on the edges and your jam bubbly. Leave in the tin to cool for a few minutes (to avoid getting burned by hot jam!), then transfer to a wire rack to cool completely. Enjoy!