Make the pastry by creaming the sugar and butter or margarine.
Add the buttermilk and beat well until light and creamy.
Sift in the flour, baking powder and salt.
Knead lightly to form a soft dough.
Next roll the pastry into balls and press into greased muffin tin.
Fill the jam just under ¾ in the unbaked pastry.
Bake at 160°C / 320° F for 10 minutes.
The jam tarts are baked when you the pastry has turned a light shade of golden brown
Be careful not to touch the jam tarts as they come out of the oven, the jam is really hot and can really burn your fingers. Loosen them from the Mini Muffin Pan with a small spatula
Allow to cool on a wire cooling rack.