Raspberry jam tartlets

Steps

1. In a mixing bowl, combine flour, icing sugar, and salt.
2. Add cold butter in pieces and rub with your fingertips until sandy.
3. Add the egg yolk and a little water to form a smooth dough.
4. Shape into a ball, wrap, and chill in the refrigerator for 30 minutes.
5. Preheat the oven to 180°C (fan setting).
6. Roll out the dough on a floured surface (3–4 mm thick).
7. Cut out circles and line mini tartlet molds or mini muffin tins.
8. Prick the base with a fork.
9. Place 1 teaspoon of Bonne Maman raspberry jam in each tart base.
10. Bake for 15–18 minutes until the pastry is golden.
11. Let cool and carefully unmold.
12. Dust with icing sugar if desired.