100g (4oz) organic butter, cut into cubes and quite soft, plus some for greasing
2-3 tbsp cold water
Roots & Wings Strawberry Jam ( or Roots & Wings Lemon Curd)
Preheat the oven to 350F / 180C / Gas 4.
Lightly grease a tart tray with a little butter.
Place the flour, butter and salt into a bowl and rub the butter into the flour until the mixture resembles fine breadcrumbs.
Add two thirds of the water to the mixture and stir until the dough binds together.Add the rest of the water if the mixture is too dry.
Wrap the dough in clingfilm and then rest it for half an hour in the fridge.
Unwrap the pastry onto a lightly floured work surface and roll to a half centimetre (1/4 inch) thickness. Cut circles from the pastry which are slightly bigger than the holes in the prepared tart tin and press the pastry into each hole.
Put a heaped teaspoon of jam or lemon curd into the pastry. Don't overfill as the jam will bubble out and burn when cooking.
Bake in the preheated oven for 15 mins or until golden brown. Remove from the oven and leave to cool completely before eating. Enjoy!