Mini Pastry Jam Tarts
Ah, tarts—let me count the ways I love thee! For a start, the mix of savory filling with a perfectly flaky crust is exquisite. Even better, they keep for awhile and can be easily gifted. This time of year, I get cravings for some hot tea or coffee and a tart all too often. That is why I love the mini pastry jam tart recipe below—it’s simple, tastes way better than store bought tarts and provides me with lots of tarts, ready to be enjoyed after dinner or for a morning or afternoon snack for myself or friends.
2 1/4 cups plain all purpose flour
1/2 cup confectioners sugar
1 stick plus 1 tbsp unsalted butter (cold & cubed)
Seeds from 1 vanilla pod
1 large egg (beaten)
1 splash of milk
1/2 tsp vanilla extract
50 teaspoons of jam/jelly (assorted if you prefer)
Preheat your oven to 350F, and mix the flour and confectioners sugar in a large bowl. Then, add the cold, cubed butter. Use your fingers to rub it in as quickly as possible until it looks like breadcrumbs. Add the vanilla seeds and mix in quickly. Add the egg and gently work in and then add the dash of milk to bring the mix together until a dough forms. Empty the dough on a floured surface, pat it and wrap in saran wrap. Put it in the fridge for at least 30 minutes.
Once refrigerated, take it and roll on a floured surface until about 1/4 inch thick. Use a cutter a little bigger than the size of the bun holes in your bun tray. Cut and place the dough in the bun holes and add your jam/jelly (approx. 2 tsp per hole). Place in the oven for 12 to 15 minutes. Take them out and let them cool for 15 minutes. Then, transfer to a wire rack so they may fully cool. That’s it and this sweet treat is for you to enjoy now or keep in a airtight container (they will last up to five days) to enjoy later!
(Recipe based on recipe from Bake The Neat)