Individual Jam Pastries

Mix together the flour, almonds, baking powder, lemon zest, cinnamon, a pinch of ground cloves, the sugar and a pinch of salt. Tip this mixture onto the work surface to form a mound and make a well in the centre. Tip the egg yolks and cream into the well and dot the butter around the edge. Use a large knife to chop the ingredients together to a crumbly texture, then quickly work by hand to form a smooth dough. Shape into a ball and rest in the refrigerator for 1 hour.

Grease roughly 10 mini tartlet tins (diameter 8 cm) with butter and dust with flour. Line a baking tray with grease-proof paper.

After resting, roll the pastry out on a lightly floured work surface to a thickness of 3-4 mm. Cut out 10 circles with a diameter of 8 cm and lay them in the base of the tins. Shape the remaining pastry into a sausage (putting a little of the pastry aside for the stars), divide into 10 and shape each into a long thin sausage. Lay these sausages around the edge of each tartlet tin and press in firmly. Put the tartlets in the refrigerator for a further 15 minutes.

Cut stars out of the remaining pastry (both solid and with an open centre) and place these on the baking tray.

Preheat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.

Shape aluminium foil into a strand and line each tartlet with a strand of foil to stabilise the edge during baking. Bake in the oven for 15-20 minutes until lightly browned. Bake the stars for approx. 10 minutes until golden.

Carefully turn the tartlets out of the tins and roll the bases in sugar. Place on a wire rack to cool.