Spiced jam tarts

Method

1. Soak the cranberries in the orange juice for at least an hour.

2. Mix the flour and the cinnamon and rub in the butter, until it looks like rough breadcrumbs, do not over mix.

3. Stir the sugar into the egg, mix it lightly and add to the flour with a fork. Bring the pastry together with your hands then rest it for an hour in the fridge or overnight if you wish.

4. Mix the cranberries with the jam and spices and set aside.

5. Roll the pastry to about 3mm in thickness and cut out 12 circles to a size that neatly fits into your bun tin. Cut 12 stars, or any other shape you wish, to top the tarts. Place these into the fridge for about 20 minutes.

6. Preheat your oven to 180°C and grease and flour a 12-hole bun tin.

7. Gently lay the discs into the prepared tin. Spoon the jam into each disc leaving some room around the edges for the jam to spread as it melts.

8. Pop a star on the top of each one and place into your oven. Bake for about 15 minutes until golden on top. Allow to cool in the tin until you can handle the pastry then remove them to a wire rack to cool completely.