rub the flour and butter together until it resembles breadcrums
add the sugar and the beaten egg until mixture comes together. you can add a bit of cold water but don't be tempted to add a big amount or the pastry won't be as crumbly and you will end up with a sticky dough.
wrap pastry in cling film and put in the fridge for 30 minutes or until needed
roll pastry in floured surface and cut circles to fit holes in your bun tin. press pastryb
bake blind for 15 minutes at 180 C . I used some chickpeas to weigh pastry down.
Get them out of the oven and add jam or lemon curd filling. I used seville orange curd to fill them. Any jam works.
https://cookpad.com/us/recipes/351738-seville-orange-curd
Top the tarts with a bit of meringue and return to the oven to bake slowly for about 1hour at a very low temperature 100C so that the meringue crisps up
https://cookpad.com/us/recipes/429958-almus-easy-meringue
If you're just filling with jam return to oven for only 5 minutes but at 180 C
