Preheat oven to 190C. Lightly grease a 12 hole tart ir muffin tin.
Add flour and cubed butter to a large bowl. Rub together with fingertips until the mixture resembles fine breadcrumbs. Mix in sugar.
Add 1tbsp water and stir with a knife until mixtures comes together to form a dough. Add a further tbsp water if needed.
When mixture comes together, form a ball. Touch as little as possible. Wrap in cling film and place into refrigerator to chill for at least 15 minutes.
Roll out dough onto a lightly floured surface to 1/2cm thickness. Cut out pastry using a cutter or upside down cup.
Press each gently into the tin and brush a little milk over the edges. Add baking beads and pop into the oven. Bake for 15 minutes or until golden brown.
Remove from oven. Set each pastry shell onto a wire rack to prevent the base from burning in the tin. Set aside to cool.
Place jam and 1 tsp water into a small saucepan on a low heat and stir. Hear until runny then pour into each pastry shell and leave to set.
If you would like, you can decorate the top with baked pastry shapes, e.g stars or crowns. List place onto warm jam. Store in an airtight container.
