Heat your oven to 180 degrees C. In the bowl combine the flour, sugar, milk, vanilla, and butter. Mix until your dough forms a ball.
Turn the dough out into a floured board and divide into pieces. Place a ball of dough in the cup of a mini-muffin pan and using your fingers, press down until the dough reaches the top if the cup - like a mini tart casing.
Spoon about one tablespoon of jam into each tart shell. Bake for 25 to 30 minutes, or until the tarts are golden brown and the jam is bubbling. Cool in the pan for 30 minutes before removing to a rack to cool the rest of the way, then dust with icing sugar.
This recipe has been edited to include ingredient names and measures more familiar to Australian and New Zealand cooks.