Nana's Jam Tarts
Any basic pie dough will do but this one is particularly light and flaky. Use jam of choice and be generous with sugar.
- 2 1/2 cups all purpose flour
- 1 teaspoon sea salt
- 8 tablespoons cold sweet butter, cut into small pieces
- 6 tablespoons cold Crisco
- Jam, for filling, use what you like best
- Sugar, for sprinkling
Whiz together flour and salt in the work bowl of a food processor. Add butter and Crisco and pulse until the mixture resembles a coarse oatmeal. Transfer to a mixing bowl and add enough ice water that when dough is gently worked with hands it just comes together. Divide dough in half and shape into two discs. Wrap both in waxed paper. Refrigerate one for two hours and freeze second for later use. When ready to use, let dough warm up slightly before rolling,
Heat oven to 350. Lightly flour a work surface and roll out dough - it should be about 1/12 inch thick. Use a cookie cutter or thin glass - about 3 inches in diameter - to cut a equal number of circles - as many as dough allows. Spoon a small dollop of jam in the center of half the circles. Cover jam with remaining circles, use a fork to tightly seal circles together and use a knife to cut steam vents in the center of each tart. Transfer to a parchment lined baking sheet. Tap tops of each tart with a little cold water and sprinkle with a good amount of sugar to create a sweet lovely crust. If dough is looking oily or acting warm - return to refrigerator to chill before baking. Bake until jam bubbles up from center and dough is crisp and golden, about 20 minutes. Let cool before serving.