Roll out the pastry thinly and cut into rounds. Grease a tart tin and put one round into each well shaping it to the well. Put a little jam in the center of each pastry well.
Cream the butter and the sugar until light and fluffy. Add the egg beating well. Sift the ground rice and the Baking Powder. Add a little lemon rind. Mix into the butter and sugar.
Spoon the mixture onto the pastry and flatten a little.
Bake in a moderate oven (180°C/350°F or Gas Mark 4) for 20 minutes.
My mother used to ice these and put a cherry in the center.