Ingredients:

• butter, for greasing
• 375g pack ready-rolled shortcrust pastry
• 200g strawberry jam
• 1 medium egg, beaten

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Method:

1. Preheat the oven to gas 6, 200°C, fan 180°C. Grease a 10 inch pie dish. Unroll the pastry fit to the dish. Press gently into the tin to create a flat surface. Trim the ends to fit to the shape of the tin. Add in the jam to fill the pastry.

2. Using a small sharp knife, cut 6 x 2cm heart shapes from the remaining pastry. Arrange in a pattern, overlapping slightly in the middle. Press each heart gently with a cocktail stick for extra detail. Transfer to the top of a jam tart; repeat with the remaining tarts. Chill for 30 mins.

3. Carefully brush the edges of the tart and the decorations with the egg. Bake for 16-18 mins until lightly golden. Cool in the tin for 20 mins, then transfer to a wire rack to cool completely.

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