Jam Tarts
Serves: 5
Lilian Bahringer
1 January 1970
Based on User reviews:
65
Spice
51
Sweetness
55
Sourness
44
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1.333333 cups
All-Purpose Flour2 tbsps
Sugar (confectioners')1 pinch
Salt (fine-grained)5 tbsps
Unsalted Butter (chilled)2 tbsps
MilkDirections:
1
Place the flour, confectioners' sugar, and salt in the bowl of a food processor
2
Process for 30 seconds
3
Add the butter and pulse until the mixture resembles medium-coarse cornmeal
4
Mix 1 egg yolk with 2 tablespoons ice-cold water, then gradually add it to the pastry mixture, processing after each addition
5
(Do not allow the mixture to become a ball of dough—it should stay in large, coarse clumps
6
) Transfer to a mixing bowl
7
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
8
Wrap it in plastic wrap and chill in the refrigerator for 30 minutes
9
Thinly roll out the pastry on a lightly floured surface
10
Stamp out circles using a 4 1/4-inch-diameter (for large tarts) or 3 1/2-inch-diameter (for smaller ones) cookie cutter
11
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)
12
Prick the bases with a fork
13
Freeze until solid, about 20 minutes
14
Preheat oven to 375°F
15
In a small bowl, mix the remaining egg yolk with the milk to make the glaze
16
Place the oven rack on the top third of the oven
17
Line the pastries with pieces of parchment paper that are large enough to completely cover the base and sides, then fill with baking beans
18
Bake for 8 minutes, then remove the paper and beans and brush the sides with the glaze
19
Return to the oven and bake until just tinged with color, about 5 minutes more
20
Remove the tarts from the oven
21
Add 1 heaped tablespoon (for the large tarts) or 2 teaspoons (for the smaller ones) of the preserves to each pastry case
22
Return to the oven and bake until the preserves are bubbling, about 8 to 10 minutes
23
Remove and allow to cool in the tin for 10 minutes before transferring to a cake rack to cool completely
24
Place the flour, confectioners' sugar, and salt in the bowl of a food processor
25
Process for 30 seconds
26
Add the butter and pulse until the mixture resembles medium-coarse cornmeal
27
Mix 1 egg yolk with 2 tablespoons ice-cold water, then gradually add it to the pastry mixture, processing after each addition
28
(Do not allow the mixture to become a ball of dough—it should stay in large, coarse clumps
29
) Transfer to a mixing bowl
30
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
31
Wrap it in plastic wrap and chill in the refrigerator for 30 minutes
32
Thinly roll out the pastry on a lightly floured surface
33
Stamp out circles using a 4 1/4-inch-diameter (for large tarts) or 3 1/2-inch-diameter (for smaller ones) cookie cutter
34
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)
35
Prick the bases with a fork
36
Freeze until solid, about 20 minutes
37
Preheat oven to 375°F
38
In a small bowl, mix the remaining egg yolk with the milk to make the glaze
39
Place the oven rack on the top third of the oven
40
Line the pastries with pieces of parchment paper that are large enough to completely cover the base and sides, then fill with baking beans
41
Bake for 8 minutes, then remove the paper and beans and brush the sides with the glaze
42
Return to the oven and bake until just tinged with color, about 5 minutes more
43
Remove the tarts from the oven
44
Add 1 heaped tablespoon (for the large tarts) or 2 teaspoons (for the smaller ones) of the preserves to each pastry case
45
Return to the oven and bake until the preserves are bubbling, about 8 to 10 minutes
46
Remove and allow to cool in the tin for 10 minutes before transferring to a cake rack to cool completely