Make sure all ingredients are cool as pastry likes cool environments e.g. the fridge. FOR THIS RECIPE YOU CAN BUY SOME SHORTCRUST PASTRY TO SAVE YOU SOME TIME.

In a mixing bowl, using the tips of you fingers crumble together the flour and fat (butter/margarine). Only do this until it is bread-crummy. Do not over do.

A teaspoon at a time, add cold water to the bread crumbs and use the edge of you fingers to bring it together to make a ball of shortcrust pastry.

Use a small amount of plain flour and a rolling pin to roll out the pastery about 5mm thick.

Use a serrated circular cutter to cut out the pastry then lay the pastry in a non-greased cupcake tray.

Put a spoonful of jam at the bottom of each pastry case.

For the topping, in a bowl mix together the egg the self raising flour the butter/margarine and the caster sugar. Pour some mixture onto the jam or each tart but remember it will raise so don't add to much.

If you want to you can ice the top of the tarts and put a cherry on top but make sure that the icing isn't too runny. Enjoy!