125g butter, chilled and diced, plus extra for the tin
1 medium egg
1 vanilla pod, seeds scraped (optional)
100g jam, fruit curd or marmalade of your choice
Use ready-made pastry
To save time, you can use ready-made shortcrust pastry for this recipe. Buy a block rather than ready-rolled as it’s easier to roll it to the thickness you require.
Put the flour, butter and a pinch of salt in a bowl and rub them together with your fingertips (or you can pulse these ingredients together in a food processor if you have one). When the mixture looks and feels like fresh breadcrumbs, stir in the egg and vanilla seeds, if using, with a cutlery knife. Add 1 tbsp cold water, then start to bring the dough together in one lump with your hands – try not to knead it too much. Add 1 more tbsp of water if it’s not coming together, but try not to add more than that. Wrap in cling film and chill in the fridge for 30 mins.
Heat oven to 200C/180C fan/gas 6. Butter a 12-hole tart tin, then dust your work surface with flour. Unwrap and roll out the chilled pastry so it’s about the thickness of a £1 coin, then use a straight or fluted round cutter to cut out 12 circles, big enough to line the holes in the tin. Dollop 1-2 tsp of your chosen filling into each one and, if you like, cut out little pastry hearts (perfect for Valentine's Day) and pop them on top.
Bake for 15-18 mins or until golden and the filling is starting to bubble a little. Leave to cool in the tin for a few mins then carefully transfer to a wire rack to cool completely.