Makes 12

Roll out 300g shortcrust pastry on a lightly floured board to 3mm thick and use an 8-9cm cutter to stamp out 12 rounds, re-rolling the pastry as necessary. Use these to line a 12-hole bun tin. Chill for 30 minutes. Preheat the oven to 200C, fan 180C, gas 6.

Add 1 tablespoon of marmalade to each tart. Re-roll the pastry trimmings thinly and cut out thin strips to criss-cross over the tarts. Brush the strips with beaten egg and bake the tarts for 20 minutes. Eat warm.