Raspberry jam tartlets

Steps

1. Prepare the shortcrust pastry. In a mixing bowl, combine the flour, powdered sugar, and salt. Add the cold butter in pieces and rub together with your fingertips until the mixture resembles coarse sand. Add the egg yolk and a little water to form a smooth dough. Form into a ball, cover with plastic wrap, and let rest in the refrigerator for 30 minutes.
2. Shaping the tartlets Preheat the oven to 350°F (convection). Roll out the dough on a floured surface (3-4 mm thick). Cut out circles and line mini tartlet pans or mini muffin tins. Prick the bottom with a fork.
3. Fill and bake: Place 1 teaspoon of Bonne Maman raspberry jam in each tart shell. Bake for 15 to 18 minutes, until the pastry is golden brown.
4. Finishing touches: Allow to cool, then carefully remove from the pan. Sprinkle with powdered sugar if desired.