Raspberry Jam Tarts
Text and Photo by Jac Kyles Baker
Makes 4 hand pies
Ingredients
For the Dough:
1 1/4 cup all purpose flour
2 oz cream cheese, cold and diced
3 TB unsalted butter, cold and diced
2 to 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
In a large bowl: whisk 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, 1 TB 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 large sheet of parchment paper or plastic wrap. Wrap dough. Refrigerate for at least one hour.
Remove dough from refrigerator. Roll dough into a 1/4 inch disk.** Cut out four six inch circles. 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 parchment paper or microwave safe plate. Microwave on HIGH for 1 to 2 minutes.
Cool tarts on a wire rack. Generously sprinkle 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.
**If dough is too cold to roll easily, allow it to warm up at room temperature until easy to roll. Dough should remain cold to the touch.
Check the dough frequently while doing so. There's a fine line between warm enough to roll easily and too warm to roll easily.
*Thin or runny jam will seep out of the dough no matter how tight the seem. The results are tarts with a soggy bottom.
