Halloween black cherry jam tarts

Method

1. Put the flour, icing sugar and butter in a blender with a pinch of salt and pulse until sandy. Add the egg yolk and pulse again in the blender until it starts to come together. If you don’t have a blender, stir together the dry ingredients in a large mixing bowl, add the butter and rub it in with your fingertips until the mixture is sandy, then stir in the egg yolk. Tip it out, shape into a ball and flatten a little into a disc to make it easier to roll out. Wrap and put in the fridge to rest for at least 30 minutes.
2. Heat the oven to 180°C fan/gas 6 and grease the cupcake tin with a little butter. Roll out the pastry to around 3-4mm thick, then use a 9cm fluted cutter to cut out 12 circles. You’ll probably need to ball up and re-roll the leftover pastry to create enough cases. Line the tray with the cases, prick the bases with a fork, then carefully spoon the jam into each one.
3. Use a pestle and mortar to roughly crush the peppercorns, sprinkle them on top of the tarts, then bake in the oven for 12-15 minutes. Leave to cool completely before eating.