Julie Harris, Chef & Blogger

There is a quick version to this - check it out at the bottom of the full recipe!

For the pastry:

• 1.25 cups flour
• 2 tsp white sugar
• 1/2 tsp salt
• 8 tbsp (115g) butter, cut into little cubes
• 2.5 tbsp ice cold water

Place flour, sugar and salt in a food processor. Pulse to combine. Two pulses is usually enough.

Scatter butter across the surface. Pulse until the largest pieces are the size of peas.

With the motor running on low, pour 2.5 tbsp of water into the tube feeder. Keep blitzing for 10 seconds until crumbs form. Pinch between fingers - they should stick and form a dough.

Tip crumbs out onto work surface, bring together into dome (don't knead). Pat into 2cm thick disc.

Wrap in clingfilm then refrigerate for an hour.

For the cake:

• 4 eggs
• 1 cup butter (room temperature)
• 1 cup sugar
• 1.5 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 tsp salt
• 1/2 cup sour cream
• 2 tbsp vanilla

In a medium bowl, whisk together the flour, salt and baking powder.  Set aside.

In a stand mixer fitted with a whisk attachment, cream the butter. Add sugar in and mix until light and fluffy. Scrape the bowl down and beat a few more seconds.

Add the eggs in one at a time while mixing at medium speed. Scrape the bowl down and beat until fully incorporated.

Add the sour cream and vanilla. Mix until incorporated. Scrape the bowl down.

Add the flour mixture in and mix until combined. Scrape the bowl down and use your spatula to mix in any pockets of flour or butter that remain.

Putting it all together... 

• Pastry (recipe above or quick version buy ready made)
• Cake mix (recipe above or quick version grab a cake mix in a box)
• Jam (I like strawberry but whatever your favourite will work)
• 1 cup icing sugar
• 2 tbsp milk or heavy cream
• 1/2 tsp vanilla

Preheat oven at 350 degrees F or 180 decrees C.

Roll out the pastry and cut circles that are a bit bigger than your cupcake tin circles and press into the cupcake tin.

Put a small amount of jam into the pressed pastry and spread along the bottom.

Fill the cupcake tin with cake mix and bake in preheated over for 22-25 minutes.

Allow to cool completely

In the meantime, whisk together the icing sugar, 2 tbsp milk and vanilla. When the cake has cooled, drizzle the icing onto the tops of the cakey jam tarts and ENJOY!!