Preheat your oven to 180°C (160°C fan forced) or 350°F. Prepare two 12-hole non-stick patty pans or regular muffin pans for the tarts.

In a mixing bowl, cream together the sugar and softened butter using an electric mixer on medium speed until the mixture is pale and creamy, about 1-2 minutes.

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

Gradually add half of the flour, mixing on low until just incorporated. Then, repeat with the remaining flour until a soft dough forms.

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

Using a 6.5 cm round fluted cookie cutter, cut out circles from the dough.

Place the dough circles into the pan holes, pressing down gently to shape them into tart shells.

Chill the tart shells in the fridge for 30 minutes.

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

Bake in the preheated oven for 10-12 minutes, or until golden brown.

Allow the tarts to cool in the pan for at least 30 minutes before carefully lifting them out.