JAM TARTS
Provided by Susie Theodorou
Categories Egg Fruit Dessert Bake Kid-Friendly Jam or Jelly Cookie Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes six 3 3/4-inch-diameter tarts, or twelve 2 1/2-inch-diameter ones
Number Of Ingredients 7
Steps:
- 1. Place the flour, confectioners' sugar, and salt in the bowl of a food processor. Process for 30 seconds. Add the butter and pulse until the mixture resembles medium-coarse cornmeal. Mix 1 egg yolk with 2 tablespoons ice-cold water, then gradually add it to the pastry mixture, processing after each addition. (Do not allow the mixture to become a ball of dough-it should stay in large, coarse clumps.) Transfer to a mixing bowl. Bring the mixture together in your hands, knead it for 30 seconds on a clean, lightly floured surface, then press it down into a 1/2-inch-thick disc. Wrap it in plastic wrap and chill in the refrigerator for 30 minutes.
- 2. Thinly roll out the pastry on a lightly floured surface. Stamp out circles using a 4 1/4-inch-diameter (for large tarts) or 3 1/2-inch-diameter (for smaller ones) cookie cutter. Gently lift the circles of dough and ease them into a 6-hole shallow nonstick tart tray (for large tarts) or a 12-hole nonstick muffin tray (for smaller ones). Prick the bases with a fork. Freeze until solid, about 20 minutes.
- 3. Preheat oven to 375°F. In a small bowl, mix the remaining egg yolk with the milk to make the glaze. Place the oven rack on the top third of the oven. Line the pastries with pieces of parchment paper that are large enough to completely cover the base and sides, then fill with baking beans. Bake for 8 minutes, then remove the paper and beans and brush the sides with the glaze. Return to the oven and bake until just tinged with color, about 5 minutes more.
- 4. Remove the tarts from the oven. Add 1 heaped tablespoon (for the large tarts) or 2 teaspoons (for the smaller ones) of the preserves to each pastry case. Return to the oven and bake until the preserves are bubbling, about 8 to 10 minutes. Remove and allow to cool in the tin for 10 minutes before transferring to a cake rack to cool completely.
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BLOODY PEOPLE
[email protected]These tarts were a hit with my family and friends.
Kuteesa Debbie
[email protected]Yum!
Heather Mann
[email protected]I'll definitely be making these again.
Dr Oluseun Peter OGUNNUBI
[email protected]Delicious!
Ousman Ceesay
[email protected]These tarts were easy to make and turned out great!
shane blakeney
[email protected]These tarts were delicious! The pastry was flaky and the jam filling was sweet and tangy. I used blueberry jam, and it was the perfect flavor. I will definitely be making these again.
Ikbal Hasan joy
[email protected]These tarts were easy to make and turned out great! I used raspberry jam, and the flavor was perfect. The pastry was flaky and buttery, and the jam filling was sweet and tangy. I will definitely be making these again.
Kingsley Nutbrown
[email protected]I made these tarts for a party, and they were a huge success! Everyone loved them. The pastry was flaky and buttery, and the jam filling was sweet and tangy. I used a variety of jams, including strawberry, raspberry, and apricot.
Quintin Du preez
[email protected]These tarts were delicious! The pastry was flaky and the jam filling was sweet and tangy. I used strawberry jam, and it was the perfect flavor. I will definitely be making these again.
Raymond Bell
[email protected]I've made these jam tarts several times now, and they always turn out perfectly. The recipe is easy to follow, and the tarts are always a hit with my family and friends. I love that I can use any type of jam I want, so I can always change up the flav
Ryan Childers
[email protected]These jam tarts were a real delight! The pastry was flaky and buttery, and the jam filling was sweet and tangy. I used raspberry jam, but I'm sure any type of jam would be delicious. I also added a sprinkle of cinnamon to the pastry dough, which gave