Mini Jam Tarts
Ok, so these little jam tarts did not come out very cute. But they are very easy and tasty, so don't let their mangled little appearance deter you.
So the crust is a pie crust with cinnamon. I for some reason feel like I have never really had this before and I have absolutely no clue why. Cinnamon in crust is so amazing! It makes the pie crust taste like a flaky snickerdoodle cookie. Then you filling you pretty much don't have to do anything except get a jar of good jam? I like when good recipes are this easy.
So reason why these did not come out so cute. Because I put far too much jam in them. Martha's instructions called for something like 1 tbsp of jam (in the small ones, I made a few in a bit bigger pan than she called for). But the dough puffs up so much than you only need a ridiculously small amount of jam. The amount where you think, are these not even going to have a filling? But trust me, your will come out nice and pretty.
mini jam tarts
1 3/4 cups (218g) flour
2 tbsp sugar
1/4 tsp salt
3/4 tsp cinnamon
3/4 cup (170g) butter cold and cubed
2 egg yolks
1 cup jam assorted flavors
1 tbsp heavy cream
In a food processor, pulse flour, sugar, salt and cinnamon. Add butter and pulse until coarse crumbs. Add in 1 egg yolk and 2 tbsp ice water. Pulse until combined. Form into a disk then wrap in plastic and chill for 1 hour.
Oven 350F. Mini muffin tin pan.
On a floured surface, roll out dough to 1.4 inch thick. Using a round cutter, cut cycle of dough that are just slightly large than the muffin size. Press dough into pan. Fill each crust with 1 tsp of jam. Using a very small cutter, decorate each tart with a small piece of crust atop. Mix remaining yolk with cream and brush the exposed dough of each tart. Bake for 20-25 minutes then cool completely before removing from pan.
via Martha Stewart