I always make my pastry in the food processor as it is so much quicker and easier. You can, of course, do it by hand if you prefer. Place the flour, salt, sugar and butter into the food processor. Pulse until you have the consistency of breadcrumbs.

Add the egg, followed by 1 tbsp milk. Pulse again until a dough starts to come together (if you squish it with your fingers you should be able to roll it into a ball). If it seems a little crumbly and dry, gradually add the remaining milk and pulse again. Try not to add too much liquid - the more liquid in the dough, the more it will shrink.

Place a piece of greaseproof paper onto your work surface and tip the pastry dough on top - I prefer to do this instead of adding flour as too much flour can change the texture. Bring the pastry together into a ball, wrap in the greaseproof paper and pop in the fridge for 30 minutes (you can do this up to 3 days in advance).

When ready to make your jam tartlets, preheat the oven to 190ºC/170ºC Fan/375ºF and set out your trays - you can make 12 large muffin-sized tarts, 24 cupcake-sized tarts or 42 mini tartlets. Lightly grease with softened butter if not silicone or non-stick.

Remove the pastry from the fridge (if it’s been in the fridge longer than 30 minutes, you might need to leave it to warm up for 15 minutes or so before you can roll it) and lay another large sheet of greaseproof on the top. Using a rolling pin, roll out to about 0.5 cm thick.

Using a lightly floured cutter or a glass about 2 cm larger than your chosen tin holes, stamp out rounds. Place them into the tins, pushing down to the bottom so they sit tight around the edges (don’t worry too much about them looking perfect, they are supposed to be rustic).

Repeat until you have used up all the pastry, re rolling as necessary. If you are doing them in batches, just cover and chill the dough in the fridge until needed.

place 1 tsp jam into the mini tartlets or 2 tsp jam into bigger ones - you want them just over halfway filled. I know it is tempting to add more, but the jam bubbles and rises as it cooks so don’t be too generous!

Pop in the oven and bake for about 18-20 minutes, or until the pastry is golden. If they are larger tarts, they may need a little longer. Remove from the oven and leave to cool for 10 minutes - take care as the jam will be very hot.

After 10 minutes, using a palette knife, carefully remove the tarts from the tins and place onto a wire rack to cool to room temperature.