Mini Jam tarts

These mini tarts are sweet with a sweet and buttery tart crust and filled with jam of your choice!
Good for kids!Goes very well with a glass of milk!
You can lessen the amount of sugar  in the crust and use a little less of  jam if making for adults!
Enjoy with a hot cup of tea!

Ingredients:
All purpose flour or maida- 2 cups or 260 gms,
Sugar granulated ( powdered )- 1/2 cup or 80gms to 100 gms,
Amul light butter - 10 tbsp or 140 gms- room temperature,
Egg -1,
Baking pwd- 1/2 tsp,
Vanilla essence- 1/2 tsp.
Raspberry jam -1/2 cup- ( any jam of your choice )

Note: I have divided the dough into half and  used only half the dough for making jam tarts and the other half will make tart filled with lemon curd!
If you plan to use full dough,then it will make 36 mini jam tarts.
It can be made in medium size muffin tins or cups too.

Method:
Grease the muffin tins or cups  with butter.
If using a black coated tin then the baking time will be few minutes less.
Pre heat oven to 400C or 205 F
In a bowl sieve together flour and baking pwd and then whisk with a wire whisk.

Using your electric mixer,beat butter for a minute till smooth.

Add sugar and beat until light and fluffy for 2 to 3 minutes.

Add egg and vanilla essence and beat until well blended.

Add the flour mixture to the butter mixer and beat until just incorporated.

Do not over mix the dough.
Transfer the dough to a light floured counter.

Bring the dough together and make into a ball.

Divide it into half.
Place the each ball onto a plastic wrap and lightly flatten into a small circle.

Wrap with the plastic and keep in the fridge for half hour to harden a bit as the dough is soft.
Remove one portion of the dough.
Sprinkle some flour on the counter and place the disc on it.

Put a cling film or plastic on top and with a rolling pin roll out until it is 1/8 inch thick.
( 1/8 inch is half of 1/4 inch )

Using a round  cutter 2 and 1/2 inch ( you can lightly flour the cutter if the dough is sticky )
cut out the round and place them in the mini muffin cups or tins ( if you do not have a cutter ,use a bottle cover or katori of  the required size- I have used a coffee bottle cover.

Use a flat spatula to lift the rounds.
Gently press the bottom and sides and make sure to let out any air trapped at the bottom.
It is a very forgiving dough,so even it cracks or break you can fix by pressing or adding a little dough.

Keep in the freezer for 5 minutes or in the fridge for 10 to 15 minutes for the cup to firm up its shape.

Fill each cup with 2/3 of jam of your choice ( approx 1 tsp ).

Bake for 10 to 15 minutes or until golden brown around the edges.

Remove from oven and place on wire rack. 
After 2 minutes remove the jam tarts from the tin by inserting the tip of the knife at the edge to loosen the tarts.

Keep on wire rack to cool.

You can sprinkle chopped nuts or cream on top.
For Half dough- 12 mini tarts and 5 medium size tarts.
Can be  covered and kept in the fridge.