Pre-heat oven to 200°C. Spray a 12-hole muffin tray generously with oil.
Place Mix into a medium-sized bowl with the sugar.
Rub margarine into the Mix until coarse breadcrumbs form, and mixture starts to come together.
Add water, mix quickly until smooth. Rest 1-2 mins., so mixture firms slightly.
Dust kitchen bench with extra Mix, knead pastry 2-3 mins., or until smooth. Dust bench and pin with a little more Mix before rolling.
Roll pastry, until approx. ½ cm thick. Using a round pastry cutter, cut 12 tart shells and place them into the tray..
Spoon ½ Tbsp jam into each shell (avoid spilling jam onto tray as it sticks and stops tarts being removed smoothly).
Bake 15-20 mins.
Remove and cool on a wire rack.