Recipe by Saphiragrrl
I got and tried this recipe a couple months ago and it sounded and little odd to me at first but I tried it and they we eaten by my Family in just a few days! Also if you don't have the cookie cutter it calls for you can just use a very little juice glass, thats what i used and it turned out great :)
Top Review by Mrs J B
The idea is great. The recipe needs some editing. The ingredients list says "5 Tbsp water", the directions say "2 Tbsp". The first batch came out fine; my second batch of dough didn't quite work for some reason. Any suggestions for getting the circles into the pan without making a mess would be appreciated. In honor of Pi Day (celebrated 3.14 at 1:59 pm by pie-baking nerds everywhere), I made the first batch with strawberry jam. For the second batch, I baked the shells only, then filled with a melted chocolate confection improvised off the top of my head. The empty shells need to be baked as long as the tarts themselves.
- 1⁄4 teaspoon salt
- 1 1⁄3 cups all-purpose flour
- 1⁄3 cup room temp butter
- 5 tablespoons water
- 1⁄2 cup jam
Directions See How It's Made
- Rub in the flour, salt and butter with your fingers until the mixture looks like bread crumbs.
- Pour about 2 Tablespoons water in the mixture.
- Bring the mixture together in a ball.
- The bowl will be crumb free if done correct.
- Pre heat oven to 400°F.
- Roll out the ball of dough flat, make sure you don't roll to thin.
- Cut the dough into small circles (this is made for a small muffin pan not a normal one) and put into pan.
- Spoon in jam (it should only be about half way full of jam).
- Bake for 15mins (Its may be less time or more depending on your oven).
- Let cool for about 3mins.