Preheat oven to 190C. Lightly grease a 12 hole tart ir muffin tin.

Add flour and cubed butter to a large bowl. Rub together with fingertips until the mixture resembles fine breadcrumbs. Mix in sugar.

Add 1tbsp water and stir with a knife until mixtures comes together to form a dough. Add a further tbsp water if needed.

When mixture comes together, form a ball. Touch as little as possible. Wrap in cling film and place into refrigerator to chill for at least 15 minutes.

Roll out dough onto a lightly floured surface to 1/2cm thickness. Cut out pastry using a cutter or upside down cup.

Press each gently into the tin and brush a little milk over the edges. Add baking beads and pop into the oven. Bake for 15 minutes or until golden brown.

Remove from oven. Set each pastry shell onto a wire rack to prevent the base from burning in the tin. Set aside to cool.

Place jam and 1 tsp water into a small saucepan on a low heat and stir. Hear until runny then pour into each pastry shell and leave to set.