Place the flour, sugar, baking powder and salt together in a food processor and pulse for a few seconds to combine the ingredients.
Add the chilled cubed butter and pulse the mixture together, just until you achieve coarse crumbs.
Whisk together the egg with the grated orange zest in a small bowl and add this egg mixture to the food processor.
Blend in the food processor until half of the dough mixture has come together then transfer to a work surface and keep kneading gently by hand until the dough has formed a ball.
Wrap the pastry dough in cling wrap and chill for 1 hour.
When ready to assemble the pastries, grease well 24 mini tart molds or use mini muffin pans.
Break off a tablespoon of dough and form into a ball then take the ball of dough and press it into the mini tart mold and up against the edges.
Trim off any excess with your fingers or the dull side of a knife. (I find fingers work best)
Repeat with the remaining molds.
Fill each tartlet with about a teaspoon of jam.
Take another tablespoon of dough, form into a ball and with the palm of your hands press it between two sheets of cling wrap.
Place the flattened disks over the jam filled tartlets and press the dough around the edges of the mini molds to seal and then cut off any excess dough.
The excess dough can be reused to form more tops if needed.
Place the mini tartlets on a baking sheet and bake in a preheated oven at 350 degrees F for about 18 to 20 minutes or until a lovely golden brown.
Allow the bocconotti to cool before dusting with icing sugar.
Brew a cup of coffee or tea and enjoy!