Pies, Puddings and Pottages

Preheat oven to 180C/350F/gas 4.

Grease the tart tin with butter.

To make the pastry, sift the flour and salt into a large mixing bowl. Add the butter and rub it in until you have a fine breadcrumb consistency. Alternatively, you can sift the flour into the bowl of a food processor, add the butter and process to the right consistency.

Place the egg yolk in the cup, add the ice-cold water and whisk thoroughly.

Add the egg and water mixture to the pastry mix and use your hands to bind the mixture into a dough or, if using a processor, add the egg and water mixture and process until you have a ball of pastry dough.

Wrap with clingfilm and place in the fridge for 30 minutes.

Place the pastry on a lightly floured work surface and roll out thinly.

Cut out 12 rounds with the pastry cutter and line the holes of the tart tin.

Cut discs of greaseproof paper to a size a bit larger than each hole in the tart tin. Scrunch the discs up, open out and place into each hole.

Fill with baking beans.

Place in the preheated oven and blind bake 10 minutes.

Take out of the oven and remove the paper and beans.

Return to the oven and bake for a further 5 to 10 minutes or until the pastry is cooked through. Set aside to cool.

To make the filling, place the butter and sugar in a large mixing bowl and use the electric hand whisk to beat until light and fluffy.

Add the ground rice and beat in thoroughly.

Add the eggs, one at a time, beating in each addition.

Place a dollop of raspberry jam at the bottom of each pastry shell and then spread over the filling mixture which should reach the top of the pastry shells.

Place in the preheated oven and bake for 10-15 minutes or until golden.

Remove from the oven and allow to cool in the tin for 10 minutes before transferring to the cooling rack. Leave to cool to room temperature.

Making the icing by sifting the icing sugar into the small bowl, add the water and stir to a smooth thick paste.

Use a palette knife to spread the icing in a thin layer on top of the tarts.