- 200g plain flour, plus extra for rolling out
- Pinch of salt
- 100g butter, chilled (plus 65g, softened)
- 100g raspberry jam
- 65g caster sugar
- 1 large egg
- 65g self-raising flour, sifted
- 1 tbsp milk
Pre-heat the oven to 190C/170C Fan/Gas 5. Sift the plain flour and salt into a bowl. Cut the chilled butter into small pieces and rub in with your fingertips until it resembles breadcrumbs. Sprinkle on 4-5 tbsp cold water and mix with a round-bladed knife to make a stiff dough.
Roll out on a lightly floured surface to the thickness of a pound coin and cut out 12 x 9cm rounds. Use to line the holes in a bun tin.
Put a rounded teaspoon of jam in each pastry case.
Beat the softened butter with the caster sugar until light and fluffy.
Lightly beat the egg in another bowl, then gradually beat it into the butter mixture. Stir in the flour and milk.
Put a spoonful of cake mixture on top of the jam in each tart.
Bake for 25 minutes.