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Method:
Preheat the oven to 180C/356F/Gas 4. Lightly grease 5cm (2 inch)tart tins with butter.
Start by making the pastry. Sift the flour into a large bowl and rub in the butter with your fingertips until it looks like fine breadcrumbs. Then in a small bowl, beat together the sugar and egg. Add this to the flour and butter mix, then bring the dough together. Add a few drops of water if the pastry appears dry. Pop the pastry in the fridge and rest it for 20 mins or so.
Roll the pastry out onto a floured surface, about 2-3 mms thick or the width of a £1 coin. Using a 6cm (2 1/2 inch) cutter stamp out circles and press in gently to the tart tin. Pop half a teaspoon of jam into each one.
Next make the sponge topping. Put all the ingredients into a bowl and beat for a minute or so with an electric mixer, until the batter is smooth. Dollop a level tablespoon of batter carefully into each jam tart. It will spread as it cooks. Bake for 15-20 mins until the sponge bounces back. Allow to cool, then place on a wire cooling rack. Sprinkle with icing sugar.
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