Ingredients

Let’s Cook!

• 1
  rub the flour and butter together until it resembles breadcrums
  
• 2
  add the sugar and the beaten egg until mixture comes together. you can add a bit of cold water but don't be tempted to add a big amount or the pastry won't be as crumbly and you will end up with a sticky dough.
  
• 3
  wrap pastry in cling film and put in the fridge for 30 minutes or until needed
  
• 4
  roll pastry in floured surface and cut circles to fit holes in your bun tin. press pastryb
  
• 5
  bake blind for 15 minutes at 180 C . I used some chickpeas to weigh pastry down.
• 6
  Get them out of the oven and add jam or lemon curd filling. I used seville orange curd to fill them. Any jam works.
  
• 7
  Top the tarts with a bit of meringue and return to the oven to bake slowly for about 1hour at a very low temperature 100C so that the meringue crisps up
  
• 8
  If you're just filling with jam return to oven for only 5 minutes but at 180 C