Raspberry Christmas Tarts

Place flour, cornflour, almonds, baking powder, butter and lemon rind in a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg and pulse until mixture just comes together. Transfer to a floured surface and knead gently until just smooth. Flatten slightly into a disk, cover with cling wrap and refrigerate for 30 minutes

Roll out pastry between two sheets of baking paper, to a 2 mm thickness. Using a 7.5 cm fluted cutter, cut out 12 rounds of pastry to line round bottom patty pans. Prick the bases and bake at 200°C for 4-5 minutes. Cool

Heat the jam in a saucepan until warmed and runny. Coarsely mash the raspberries in a bowl with a fork, add jam, sugar (more or less to taste, or omit if desired) and lemon rind, stirring gently to combine. Spoon filling into pastry cases

Roll out remaining pastry to a 2 mm thickness and using a 5cm diamond, star, snowflake or heart shaped cutters, cut out 12 shapes and place on top of each tart.

Bake at 180°C for 15 minutes or until cooked and golden. Rest for 5 minutes, before transferring to a wire rack to cool. Dust with icing sugar before serving