On Sunday, I made a chicken pie for tea and we had leftover pastry, so I thought I would make some jam tarts. S helped and actually did most of the work. We made half of them jam and half marmalade.
A thrifty treat.
Heat oven to 180 degrees C / gas mark 4 / 350 degrees F
Roll out pastry (I used leftover shortcrust pastry, you can buy ready made or make your own following this recipe)
Grease the holes in a bun tin
Using a cutter, slightly bigger than the bun tin hole, cut out circles and press them into each hole until you have run out of pastry.
Pop a heaped teaspoon of jam or marmalade (to you could use lemon curd) into the cases. Try not to overfill them as the filling will spill over the cases.
Pop in the oven for 15 mins until the pastry is golden brown and the jam / marmalade inside is bubbling.
Take out of the oven and leave to cool completely before eating (the filling is so hot you will scald yourself, be careful!)