Preheat oven to 180°C (Gas mark 4/350°F).  Spray or brush a 12 hole muffin tin with a little oil.

Scatter a handful of flour onto a smooth surface and roll out the pastry. Using a large circle cutter (We used the largest of our nesting crinkle edged circle cutters) cut out 12 circles of pastry.

Push a pastry circle into each hole in the muffin tin to form a cup, then drop a small teaspoon of jam into the bottom of each pastry cup.

Mix the lemon juice into a bowl of cold water.  Peel, core and chop the apple and soak in the lemon water, then drain the apple pieces and pat dry.

Wash, hull and chop the strawberries into quarters, then fill up the tarts with the apple and strawberry pieces.

Bake in the oven for 20-25 minutes until the pastry is golden and the fruit is cooked through.