Cut softened butter in flour creating fine bread crumbs. Add in the baking powder, sugar and milk to form a soft yet firm dough. Add a little more milk if needed. Dough must not be dry. Form dough into a ball.
Wrap dough in cling film and leave in fridge for 30 minutes.
Roll dough out into 1.5cm thickness and cut the size out according to your enamel plate or cupcake holes sizes of the pan.
Carefully place cut circles into the greased enamel plates or cupcake pans
Fill with melted jam, not too much otherwise it will spill over whilst baking.
Using left over pieces of dough, cut out ribbons and decorate the tops by curling the ribbons and sticking the ends onto the bases.
Glaze jam tarts with egg wash or milk using a brush.
Bake at 180-degree celcius for 15 to 20 minutes or until tarts are straw-coloured and cooked through.
Serve with tea or coffee!
