Half a jar approx of Raspberry Jam or any flavour of your choice 200g (7 oz) Shortcrust Pastry  Flour for rolling

Instructions

1. Preheat the oven to 200 C / 180 C fan / Gas mark 6, grease a 12 hole bun tin or mini tart tin. 2. Sprinkle some flour on a clean surface and roll out the shortcrust pastry to the thickness of a 50p coin. Cut out 12 rounds that are roughly the same size as your tin. 3. Press the rounds into each one of the 12 holes and then cover with baking paper. Fill each pastry hole with baking beans or rice and then cook in the oven for 10 minutes. 4. Remove the beans / rice and paper, fill each hole with a teaspoon of the raspberry jam. Return to the oven for 5 more minutes until the pastry is golden and the jam has crisped. 5. Leave to cool for 15 minutes. 6. Meanwhile make the drizzle by placing the icing sugar in a bowl and add a small teaspoon of boiling water. Mix in and add more water as needed to create a thick drizzle. 7. Once the tarts are cooled, use a teaspoon to drizzle the icing over the top in a back and forth motion.