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Sift the flour and salt into the bowl. Cut the butter into small cubes and drop them in. Rub the butter into the flour until it's like breadcrumbs.
Add the caster sugar and egg yolk and, with a wooden spoon, mix until it's stiff.
Add a Little bit water to make it stick together in a lump.
Knead the pastry gently for a few mins then leave in the fridge for 15 mins.
Preheat the oven to 190°C.
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Sprinkle a little flour onto the pastry board or worktop. Roll out the dough evenly to about 2,5 cm thick.
Use a circular cutter to cut out rounds of dough and put them in a tart tin. Prick the bottom and sides of the dough a few times. If you like, you can use a fork to press a pattern into the edges.
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Put a teaspoon into each.
Roll out leftover dough and cut shapes to decorate the top of the tarts if you like, or, when they're cooked, sift icing sugar shapes onto them.
Put the tarts in the top half of the oven for about 20 minutes until golden brown.
Leave to cool before eating, cooked jam is very hot and can burn your mouth.
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