A fantastic jam tart recipe from the milkman many years ago!

Yield – 18 jam tarts


225g/8oz plain flour

Pinch of salt

125g/4oz cold butter, cut into small pieces

3-4 tablespoons cold milk

Jams of variations like raspberry, lemon curd, strawberry or apricot


1. In a large mixing bowl, add the flour, salt and cubed cold butter.

2. Rub in the butter with your fingertips to resemble fine breadcrumbs.

3. Add the cold milk to the mixture one tablespoon at a time, using a knife to stir and bind the pastry together.

4. Stop when the pastry comes together, so it's not too sticky.

5. Wrap the pastry in clingfilm and chill in the fridge for 30 minutes.

6. Preheat the oven when you are ready to roll out the pasty to 190c/Gas Mark 5.

7. Lightly butter a 12-hole muffin or bun-mould tin

8. Unwrap the chilled pastry onto a lightly floured work surface.

9. Roll out to ¼-inch thickness.

10. Using a serrated scone cutter slightly bigger then the holes, cut circles from the pastry.

11. Gently press one disc into each hole.

12. Place a heaped teaspoon of jam or lemon curd into each hole, but be careful not to overfill as the jam will boil and spill out and burn.

13. Re-work the pastry trimmings back together.

14. Bake your tarts for 20-25 minutes till golden brown.

15. Remove from the oven and leave to cool completely in the tin.

• We all know how tempting it is to take a bite straight away, it will burn your mouth as jam stays hot for a long time.