Preheat oven to 180°C.

Place the flour, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs.

Add the egg yolk and water and process until dough just comes together.

Turn the dough onto a lightly floured surface and knead until smooth.

Heat the jam in a saucepan over medium heat for 5 minutes or until melted.

Place the thawed raspberries in a bowl and use a fork to coarsely mash.

Add to the jam and stir to combine.

Roll out pastry between two sheets of non-stick baking paper until 3mm thick.

Use a 6.5cm-diameter round pastry cutter to cut 22 discs from the pastry.

Line 22 30ml-capacity patty pans with pastry discs.

Use a fork to prick the bases.

Roll out remaining pastry until 3mm thick.

Use a 5cm-diameter star-shaped cutter to cut 22 stars.

Spoon jam mixture among pastry cases.

Top with stars and sprinkle with white sugar.

Bake for 20-25 minutes or until golden.

Set aside for 15 minutes to cool.

Makes 22

Preparation Time 30 minutes

Cooking Time 30 minutes

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