Inspired by a rainy weekend, these jam tarts - actually mini jam tarts - are so easy to make, I don't know why I don't make them all the time. It's always nice to have something sweet and homemade!
I thought about being lazy and buying one of those pre-made pie crusts until I looked at the ingredients - so many chemicals. This pastry recipe is just flour, butter and water. I used a variety of jams: apricot, black currant, strawberry-rhubarb, and plum. Apricot seems to be the favorite.
Mini Jam Tarts
8 oz flour
4 oz butter, cold (I used salted)
4-5 TBS water
Jams - select your favorites!
Preheat the oven to 350 F degrees. Lightly grease a mini muffin tin. Wash and dry your hands!
Put the flour in a large bowl and cut the butter into tiny cubes. Break up the cubes and toss into the flour. Using your fingers to rub the butter into the flour until it looks like bread crumbs. Add the water a tablespoon at a time until the dough comes together into a ball with no crumbs at the bottom. Wrap in plastic wrap and chill in the fridge for 15 minutes.
Flour a board and roll our your pastry to about 1/4 " thickness. Using a fluted 3" round cutter, cut out circles of dough and press them lightly into the muffin pan. Fill 1/3 -1/2 full with the jam(s) of your choice. Bake for 15-20 minutes, until edges are just starting to color. Do not try to remove the jam tarts from the pan until they are well cooled. The jam will be very hot and liquid when you take them out and will burn your mouth or fingers if you eat or handle them too soon.