- In a bowl, cream the butter and sugar with an electric mixer. Add the egg and beat until smooth. At low speed, add the flour. Form two disks and cover with plastic wrap. Refrigerate for 30 minutes.
- With the rack in the middle position, preheat the oven to 190 °C (375 °F).
- On a floured work surface, roll out one disc of dough at a time to a 3-mm (1/16-inch) thick sheet. With a 6-cm (2 ¼-inch) round cookie cutter or a glass, cut circles in the dough.
- Line 15 ml (1 tablespoon) capacity mini-muffin cups with the dough. Fill each tart with 5 ml (1 teaspoon) of jam. Bake for about 12 minutes or until the crust is golden brown. Let cool completely. They can be stored in an airtight container at room temperature for up to 3 days.