Jam tarts with Self raising flour?

For the pastry

* 225g (8oz) self-raising flour

* 125g (4oz) cold butter, cut into small pieces

* 50g (2oz) caster sugar

* 1 egg yolk

For the filling

* 300g (10oz) jam, such as strawberry, raspberry or apricot

Method

1. To make the pastry, place the flour, butter and sugar in a large bowl. Rub the butter into the flour until the mixture resembles breadcrumbs.

2. Add the egg yolk and enough cold water to bring the mixture together to form a soft dough.

3. Wrap the dough in cling film and chill in the fridge for at least 30 minutes.

4. Preheat the oven to 200°C/400°F/Gas 6.

5. Roll out the dough on a lightly floured surface to a thickness of about 3mm (1/8in).

6. Cut out 8 rounds of dough using a 7.5cm (3in) cutter.

7. Place the rounds of dough in the holes of a greased muffin tin.

8. Spoon a heaped teaspoon of jam into the centre of each tart case.

9. Roll out the remaining pastry and cut out 8 more rounds of dough.

10. Brush the edges of the tart cases with a little beaten egg.

11. Place the remaining rounds of dough on top of the tarts and press down around the edges to seal.

12. Bake the jam tarts in the preheated oven for 15-20 minutes, or until golden brown.

13. Remove the tarts from the oven and leave to cool in the tin for a few minutes before serving.

Tips

* If you don't have a muffin tin, you can also bake the jam tarts in a deep baking tray.

* You can use any type of jam for the filling, but strawberry, raspberry and apricot are particularly good.

* If you want to make a jam tart with a lattice top, you will need to roll out the pastry to a thickness of about 5mm (1/4in) and cut out 8 strips of dough approximately 1cm (1/2in) wide.

* Weave the strips of pastry over and under each other to create a lattice pattern on top of the jam tarts.