ake maida in a bowl, add salt, baking powder and sugar to it. Sieve it once then whisk it well.

Now add few drops of water and bring it together to form a soft non-sticky dough.

Meanwhile prepare your tart moulds, brush it well with melted butter. Set aside.

Take the dough from the fridge and roll it slightly thin and even to about 1/4inch thickness , cut small squares slightly bigger than your tart moulds.

Lay the dough on the tart mould. Trim the extras and line it well.

Now scrape the remaining dough and repeat the process till the entire dough finishes.

Now the tart moulds are neatly lined. I had 2 extra so arranged it in my individual silicon muffin pan.

Arrange it in a baking tray and prick each tart using a fork.

Preheat oven at 180 deg C.

Meanwhile prepare your jams. I used pineapple and mixed fruit jams. Double boil a vessel and to this add the jam and melt it, keep stirring for 3-4 minutes for the jam to melt slightly, this helps to easily spoon the jam.

Now spoon the jam till 2/3rd of the tart and refrigerate for 5mins.

Then bake it at 180 deg C for 12-15mins or until the edges turn golden.

Cool down for 10mins then slide the tarts using a fork.

Cool down and store in airtight container.