Raspberry tarts

Preheat oven to 180°C. Place the flour, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and water and process until dough just comes together. Turn the dough onto a lightly floured surface and knead until smooth.

Heat the jam in a saucepan over medium heat for 5 minutes or until melted. Place the raspberries in a bowl and use a fork to coarsely mash. Add to the jam and stir to combine.

Roll out pastry between 2 sheets of non-stick baking paper until 3mm thick. Use a 6.5cm-diameter round pastry cutter to cut 22 discs from the pastry. Line twenty-two 30ml (1 1/2-tablespoons) capacity patty pans with pastry discs. Use a fork to prick the bases.

Roll out remaining pastry until 3mm thick. Use a 5cm-diameter star-shaped cutter to cut 22 stars. Spoon jam mixture among pastry cases. Top with stars and sprinkle with white sugar. Bake for 20-25 minutes or until golden. Set aside for 15 minutes to cool.