(Premium Member Recipe) How to Make Summer Jam Tarts
July 8, 2011
In a rush? Just want the recipe? Click here.
Sure pies are fun but for a picnic I prefer these easy jam tarts. They are easy to tote, easy to serve, and easy to eat!
Made in a mini-muffin pan with a crust that's a cross between a pie crust and a tart dough, these tarts take about an hour to make. Twenty-four tarts in one hour? Sounds good to me!
Let's get started!
This tart dough comes together sort of like a pie crust. In the bowl of a food processor, combine dry ingredients.
Add butter! (Or dairy-free shortening if you are dairy-free.)
Pulse until no large pieces of butter remain.
Add milk. (Forgot to snap a picture of that but I'm sure you can follow along! Imagine me adding about four tablespoons of milk to the food processor. Got it? I thought so!)
Pulse until a dough forms.
Lightly white rice flour your counter. Pat dough into a rectangle.
Scoop dough and place into tart pan.
Don't fill the scoop completely. You want it about 2/3 full. Or you could just scoop about 1 1/2 tablespoons into the tart pan if you don't have a cookie scoop.
Pat down edges of the dough.
Fill tarts with jam. I used blueberry!
Chill tarts for about 20 minutes.
Bake and allow tarts to cool in the pan for about 30 minutes. If you try to remove the tarts too soon, they might break. Who wants a broken tart?
Or a jam tart dropped on the counter! This poor tart. It never saw it coming.
Pile the tarts on a plate and serve!
Click here for the recipe!