Sift the flour and salt into a bowl. Rub in the fat until the mixture resembles fine breadcrumbs.

Stir in the sugar and egg and knead lightly to form a smooth soft dough.

Roll out on a floured work surface to 3 mm (1/4 in) thickness and, using a 6 cm (2 1/2 in) fluted cutter, stamp out 12 circles.

Use to line a tray of 12 tartlet tins, prick the bases with a fork and bake in a moderate oven for 20 minutes or until lightly browned. Leave to cool.

Whip the cream until stiff, place a spoonful in each tartlet and smooth the surface.

Arrange the mandarins on each tartlet.

Heat the marmalade with the water over a gentle heat until melted. Cool slightly and brush over the mandarins. Place on a pretty plate to serve.

There is no need to grease baking tins when cooking pastry because of the high fat content of the dough. In some recipes if the filling is likely to stick the tins may be greased. Dampen baking trays for puff and choux pastry items which are unlikely to stick. The moisture gives a better rise.