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Jam Tarts

 Hello fellow readers! I am deeply sorry I have not posted in a while, but that is because of school, vacations, and other acivities. So I will be posting three new recipes this week to make up for it. 

This recipe is one of my favorites! If you are a fan of sweets, you will love this. I have made this recipe many times and now I will share this recipe with you all!



I got this recipe from a cookbook by Dinah Bucholz.

Special tools or ingredients: none


INGREDIENTS

For the Tart Crust

2 cups all-purpose flour

1/3 cup granulated sugar

1/2 tsp. salt

2 stick cold butter or margarine, cut into pieces

1 cold large egg yoke

1 tsp. pure vanilla extract (I didn't use pure, I used imitation.)

3 tbls. ice water

Filling

1/2 cup any flavor jam (I like to use raspberry and strawberry. You can use any type that you want!)

INSTRUCTIONS

1. To make the crust, place the four, sugar, and salt into a food processor and pulse to mix. Scatter butter or margarine into the processor and pulse till resembles a yellow meal without any white powdery bits. (You can also use a pastry cutter or two forks to combine the butter and flour mix if you do not have a food processor.) Now you can move the flour mix into a large bowl and beat the egg yolk, vanilla, and water together and pour it into the flour mix. Toss with a spatula until the mixture forms clumps. (If the dough is too dry add more water, about a tablespoon.) Form into a disk and wrap in plastic wrap and let it chill in the fridge for at least two hours. (It can last up to 3 days in the fridge.)

2. Preheat oven to 425 degrees Fahrenheit, or about 230 degrees Celsius for those of you who don't live in America. Roll the dough out until about 1/8 of an inch thick. I usually just roll it out until it looks good enough. Now comes the frustrating part, molding. To mold, cut out a 4-inch circle out of the dough. You can use a round cookie cutter, such as a round flower or circle, or an opening of a drinking glass. Fill the muffin pan or tartlet pans.

3. Place 1 tablespoon of jam in each tart. If you add to much the jam will bubble over and it will not be pretty to remove. It should cover just the bottom of the tart.

4. You can decorate the top of the tarts with leftover dough. You can cut out shapes and put it on top, or you can do the lattice covering like you would do for pies. Bake the tarts for 20 to 25 minutes until golden brown. Make sure you don't burn the edges of the tart. 

5. Let cool completely before serving and enjoy!

Makes 8 tarts


Now you can enjoy in the morning or as a snack!

I hope this recipe worked for you! Enjoy and happy baking! (Feel free to leave recipe suggestions in the comments!)

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