Raspberry Jam Tarts
Text and Photo by Jac Kyles Baker
Makes 4 hand pies
Ingredients
For the Dough:
1 1/4 cup flour
2 oz. cream cheese, cold and diced
3 TB unsalted butter, cold and diced
2 - 3 TB of cold water
1/4 tsp salt
2 TB granulated sugar
1/4 tsp baking powder
granulated sugar (optional)
Filling:
1/3 cup raspberry jam or any of your choice*
Preparation
Combine flour, baking powder, salt and sugar into a large bowl. Cut cream cheese and butter into the flour mixture with a pastry cutter, a fork or your own cool hands until the flour is coated.
Add water, one tablespoon at a time, until dough comes together. You want a balance between wet and dry. The dough shouldn't be sticky or tacky. Nor should it be dry and crumbly.
Pat dough into a disk on parchment paper or plastic wrap. Refrigerate for at least one hour.
Roll dough into a 1/4 inch disk. Cut out four six inch circles and spread 1 to 2 TB of jam on half of each circle. Fold over the other half of the dough to form a semi circle. Fold seam over. Press seam closed with a fork.
Refrigerate for 30 minutes.
Place two tarts on microwave safe plate or parchment. Microwave on HIGH for 1 to 2 minutes (times vary by microwave and jam thickness.
Carefully remove from microwave and cool on rack. Coat tops with granulated sugar if desired.
Repeat with remaining two tarts.
Cook's Notes
*Thin or runny jam will seep out of the dough no matter how tight the seem. The results are tarts with a soggy bottom.
