Put the flour, sugar and butter in a large bowl and rub together until the mixture resembles fine breadcrumbs.
Beat the egg yolk with 2 tbsp of cold water. Pour the mixture into the bowl. Stir it through with a cutlery knife, then bring the dough together with your hands, be careful not to overwork the dough. Wrap in clingfilm and chill in the fridge for 30 minutes.
Heat the oven to gas 6, 200˚C, fan 180˚C. Lightly dust the work surface with flour and roll your pastry out until it is roughly the thickness of a pound coin. Use a fluted or straight 8cm pastry cutter to stamp out 12 pastry discs.
Place the discs in a 12-hole jam tart tin or fairy cake tin. Spoon 1 tsp of your chosen jam into each tart.
Bake for 15 mins until the pastry is golden and the jam bubbling. Allow to cool for a few mins before carefully transferring them to a cooling rack to cool completely.
Melt your white chocolate and transfer into a piping bag. Drizzle your jam tarts, add some edible eyes and enjoy! x
