Jam Tarts

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6, and butter the pie tins.

Roll the pastry to about 2-3 mm thick. Cut out 12 circles a little larger than the diameter of the tin and 12 circles of the same diameter as the pie. If desired, use a cutter to make a lattice in these smaller circles. Line the tins with the larger circles.

Warm the jam with the rum and gently press through a sieve. Fill the pastry cases and top with the remaining pastry circles or lattices, pressing the edges together well. Mix the egg yolk with the milk and brush over the pastry tops. Bake in the oven for around 20 minutes until golden brown.