Callistra asked about this recipe today, and I couldn’t find it. Now I have, so here it is:-)

225 grams unsalted butter
100 grams caster sugar
280 grams plain flour
vanilla extract (optional)
1 pinch salt
1 jar good quality jam

Preheat the oven to 180˚C. Place butter, sugar, flour, salt and vanilla (if using) in a food processor and mix well until a dough forms (or beat together by hand).
Divide the dough among 24 ungreased little tart tins, or trays of shallow tarts (or individual foil muffin patty pans if you are planning to freeze them). At this point they can be frozen for using at a later time.
Place teaspoonfulls into the centre of each tart.
Bake for about 20 minutes or until the pastry is golden.
Allow to cool before gently removing them from their tins (cooling a little is important so that your fingers don’t get burnt).
They are best eaten on the day they are baked.