Bakewell Tarts

Submitted by Tricia Foley

"This is from "The great Canadian cookbook" -a celebration of great Canadian cooking- I am not sure if it is authentic or anything like that. I just know it sounds like it would be yummy. I have not tried these yet. It does not come with a pastry recipe, nor does it give an amount for Jam. I am guessing here."

 

• Ready In: 35mins
• Ingredients: 10
• Yields: 36 tarts
• Serves: 36

ingredients

• 1 pastry for double-crust pie
• 1 cup raspberry jam or 1 cup strawberry jam
• 1 cup butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1⁄2 cups flour
• 2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄2 cup milk or 1/2 cup water

directions

1. Preheat oven to 400 degrees.
2. Lightly butter about 36 tart tins 3" in diameter, and line with pastry. Spread jam in bottom of each tart shell, about 1/4" in depth.
3. Cream butter and sugar. Add eggs and vanilla. Beat.
4. Mix dry ingredients together and add to the creamed mixture alternately with the milk (or water).
5. Spoon a heaping teaspoon of batter on top of jam in tart shell.
6. Bake for 10-15 minutes or until lightly browned and pastry is cooked.