Jam Tart

Preheat oven to 180°C.
Make the pastry. Combine flour, butter and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add chilled water and process until dough comes together.
Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in cling film and refrigerate for 30 minutes.
Then, make the jam: add strawberries, sugar and a dash of water to a small saucepan over high heat and bring to a boil for 5 minutes. Stir while mashing the strawberries to release their juices. Reduce to a simmer over medium heat for 5-10 minutes stirring occasionally until the mixture has thickened. Add chia seeds if desired - this will make the jam thicker.
Dust a clean surface with a few tablespoons of flour. Place the chilled dough on top and use a rolling pin or your hands to flatten to around 5mm thick.
Use a cookie cutter, rim of a glass or knife to cut out circular shapes a little bigger than the bottom of your cupcake or tart moulds. Arrange the circles of dough onto the bottom of the moulds allowing the sides to slightly come up to form a crust. Re-roll the remaining pastry and repeat until all of the dough has been used up.
Spoon the jam into the centre of each tartlet.
Bake tartlets in the oven for 15 minutes or until golden brown. Let them cool completely in the moulds and enjoy!

Nutrition (per portion)

kcal 194

g %TE

% fat 10 47

% protein 4 8

% carbs 21 44

of which sugars 9 19