Preheat your oven to 180°C (160°C fan forced) or 350°F. Gather two 12-hole non-stick patty pans.

In a mixing bowl, cream together the sugar and softened butter until pale and creamy (about 1-2 minutes). Be sure to scrape down the sides of the bowl.

Add in the egg and vanilla extract, and beat until just combined.

Gradually incorporate half of the flour, mixing on low speed until just combined. Repeat with the remaining flour, stopping when the dough begins to clump together.

Transfer the dough to a lightly floured surface and roll it out to about 4 mm thick.

Using a 6.5 cm (2.5 inch) round fluted cookie cutter, cut out circles of dough and place each circle into the holes of the pan.

Chill the tart shells in the fridge for 30 minutes.

Fill each tart shell with 2-3 teaspoons of your choice of jam or curd.

Bake for 10-12 minutes, or until the edges of the tarts turn golden brown.

Allow them to cool for at least 30 minutes on a cooling rack before removing them from the pan.