Jam tart hearts

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Roll out the pastry on a lightly floured surface to a 3mm thickness. Use a 7-8cm heart cutter to stamp out 8 hearts, or a 5cm round plain cutter to stamp out 12 circles. Slide a palette knife under the pastry shapes and lower into the heart moulds or bun tin. Gently press the pastry around the edges.

2. Spoon 2 teaspoons jam into each heart and bake for 12 minutes, until the pastry is pale-golden (or spoon 1 teaspoon into each round tart and bake for 8 minutes). Carefully remove the tarts from the oven – the jam will be very, very hot so don’t touch it! Cool for at least 30 minutes.

3. Once cooled, carefully lift the tarts from the tins using a palette knife. Eat straightaway, or keep in an airtight container in a cool place for up to 2 days.