Preparation and cook time: 45 minutes
Makes: 36
Ingredients:
2 cups plain flour
¼ cup icing sugar
185g cold unsalted butter, chopped coarsely
1 egg yolk
1 tablespoon iced water, approximately
1/3 cup each strawberry, black cherry, apricot and raspberry jam
1 tablespoon icing sugar, extra
Step 1: Process flour, icing sugar and butter until crumbly. With motor operating, add egg yolk and enough of the water to make ingredients come together. Turn dough onto floured surface; knead gently until smooth. Roll half the pastry between sheets of baking paper until 3mm thick. Repeat with remaining pastry. Place on trays; refrigerate 30 minutes.
Step 2: Grease 36 holes of four 12-hole shallow round based patty pans.
Step 3: Using 6cm round cutter, cut 18 rounds from each piece of pastry; re-roll pastry scraps as necessary. Press pastry rounds into pan holes. Prick pastry cases well with a fork. Refrigerate 30 minutes.
Step 4: Preheat oven to 220°C.
Step 5: Bake pastry cases about 5 minutes. Using all four jams, drop slightly rounded teaspoons of jam into the pastry cases.
Step 6: Bake tarts about 10 minutes; cool. Dust with extra sifted icing sugar before serving.
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