Ingredients
Method
Preparation
- Preheat your oven to 180°C (160°C fan forced) or 350°F, and gather two 12-hole non-stick patty pans or regular muffin pans.
- In a mixing bowl, cream together the sugar and softened butter using an electric mixer until the mixture is pale and creamy, about 1-2 minutes.
- Add the egg and vanilla extract, beating until just combined to form a smooth mixture.
- Gradually mix in half of the flour on low speed until just combined, then add the remaining flour, mixing until fully incorporated.
- Transfer the dough to a lightly floured surface and roll it out to about 4 mm thick.
- Using a 6.5 cm round fluted cookie cutter, cut out circles from the dough and place them into the holes of the pans.
- Chill the tart shells in the fridge for 30 minutes to help maintain their shape while baking.
Baking
- Fill each tart shell with 2-3 teaspoons of your chosen jam or lemon curd, ensuring you don’t overfill them.
- Bake in the preheated oven for 10-12 minutes, or until the edges turn a light golden brown.
- Once baked, allow the tarts to cool for at least 30 minutes before carefully lifting them out of the pan.
Notes
Keep the dough cold throughout the process to achieve a flakier crust. Sprinkle powdered sugar on top for extra elegance before serving.