Pie Pops with Plum Jam | Crispy Tarts on a Stick

Mix the sifted flour with powdered sugar and a pinch of salt. Cut the cold butter into small pieces and quickly work it into the flour mixture to form a crumbly dough. Add 1 to 2 tablespoons of ice-cold water, spoonful by spoonful, and mix with a fork until a smooth dough forms. Work quickly so that the butter doesn't get too soft – this will make the dough particularly tender.

Wrap the dough in cling film and let it rest in the refrigerator for at least 2 hours.

Finely crush or grind the cloves and star anise in a mortar. Stir the spice powder evenly into the plum jam.