• 28 Ratings

Use whatever jam you like as the filling for these little tarts.

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Reed Davis

Recipe Summary

Yield:
Makes 16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees. In a food processor, combine flour, sugar, salt, and cinnamon; process for 10 seconds. Add butter and process until mixture resembles coarse meal, 15 to 20 seconds.

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  • Combine 1 egg yolk with 2 tablespoons ice water and add to flour mixture. Process until the dough comes together, about 7 seconds. Transfer to a clean work surface and compress into a flattened circle.

  • Lightly dust the work surface with flour; roll out dough to just thinner than 1/4 inch. Using a round or square cookie cutter, cut out shapes and press into 2- to 3-inch tartlet tins or a small muffin-top pan. Shape crust as desired, fill each with 1 1/2 to 2 teaspoons jam, and decorate tops with cutouts of dough. At this point, the tarts can be refrigerated for several hours.

  • Combine remaining egg yolk with cream; lightly brush exposed dough with egg wash. Bake until golden brown, 20 to 25 minutes. Transfer tarts from tins to a wire rack to cool.

Reviews

28 Ratings
  • 5 star values: 4
  • 4 star values: 12
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 0