1.Sift flour and icing sugar into a large bow, using fingertips, rub in butter until mixture is crumbly. Mix in egg and enough of the water so that ingredients just come together. Knead dough lightly on floured surface until smooth. Roll half the pastry between sheets of baking paper into a 3mm (⅛-inch) thickness. Repeat with remaining pastry. Place on trays, refrigerate 30 minutes.
2.Grease two 12-hole (1-tablespoon/20ml) mini muffin pans. Cut 24 x 5.5cm (2¼-inch) rounds from pastry, press into pan holes. Prick bases of cases well with a fork. Refrigerate 30 minutes.
3.Re-roll pastry scraps between sheets of baking paper into a 3mm (⅛-inch) thickness. Refrigerate 30 minutes.
4.Preheat oven to 220°C (200°C fan forced). Bake pastry cases about 8 minutes. Divide jams into six cases each. Cut 12 x 3.5cm (1½-inch) rounds from remaining pastry, cut rounds in half. Top tarts with pastry halves.
5.Bake tarts about 10 minutes, cool. Refrigerate 30 minutes. Serve tarts dusted with sifted extra icing sugar.
You can also make this pastry using a food processor: Process flour, icing sugar and butter until crumbly. With motor operating, add egg yolk and enough of the water to make ingredients just come together.Note