Mini shortcrust pastry tarts filled with strawberry jam.
Preheat your oven to 200°C/400°F (or 180°C/350°F if you're using a fan or convection oven). Have a 12-hole cupcake tray to hand.
Add the flour to a large bowl and rub the margarine in until the mixture resembles breadcrumbs. Stir in the icing sugar.
Add the water to the mixture and stir until it starts to stick together. Then use your hands to press it into a ball of dough.
Cover the dough and place it in the fridge for 30 minutes.
After the 30 minutes are up, remove the dough from the fridge and GENTLY warm it in your hands to get rid of any cracks. Do not overdo it otherwise the pastry will be tough.
Roll the dough out onto a lightly-floured surface, until it's ½cm thick. Use a round cookie cutter to cut out circles that are slightly larger than the cupcake tin holes, re-rolling leftover pieces as required.
Place a circle of dough into each cupcake hole and use your fingers to set it into place.
Mix the jam thoroughly to loosen it up. Then place 1-2 teaspoons into each pastry tart.
Bake for 20 minutes. Be careful not to touch the hot jam.
Leave the tarts to cool completely in the tin before enjoying.