Put the flour, butter, and a pinch of salt into a bowl and rub together with your fingertips (or pulse in a food processor) until it looks like fresh breadcrumbs.

Stir in the egg and vanilla seeds (if using) with a dinner knife, then add 1 tablespoon of cold water.

Use your hands to gently bring the dough together—don’t knead! Add one more tablespoon of water only if needed.

Wrap the dough in cling film and chill it in the fridge for 30 minutes.

Preheat the oven to 200°C (180°C fan) or gas mark 6, and butter a 12-hole tart tin.

Lightly flour your work surface, then roll out the chilled pastry to the thickness of a £1 coin.

Cut out 12 circles with a round cutter and press them into the tart tin.

Fill each pastry case with 1–2 teaspoons of your favorite filling. Add little pastry hearts on top if you’d like!

Bake for 15–18 minutes until golden and just bubbling.

Let them cool in the tin for a few minutes, then move to a wire rack to cool completely.

Done and ready to enjoy! 🧁💛