Fruit Jam Tartlet Cookies Recipes

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JAM TARTS



Jam Tarts image

These are so simple to make that my 3-year-old daughter did most of the work. Make sure not to roll the pastry too thin, and don't put too much jam in.

Provided by PaulaM11

Categories     Desserts     Pies     Tarts

Time 1h10m

Yield 24

Number Of Ingredients 6

2 cups all-purpose flour
1 cup shortening
3 teaspoons white sugar
1 teaspoon salt
½ cup water
1 cup jam

Steps:

  • Mix flour, shortening, sugar, and salt together in a food processor until mixture resembles coarse crumbs. Add water and mix until a ball is formed. Refrigerate pastry until well chilled, at least 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease 24 shallow muffin cups.
  • Roll pastry out thin; cut into rounds with a cookie cutter. Place each round in a muffin cup. Add 2 teaspoons of jam to each cup.
  • Bake in the preheated oven until golden brown, about 20 minutes. Cool tarts on a wire rack.

Nutrition Facts : Calories 152.2 calories, Carbohydrate 17.6 g, Fat 8.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.2 g, Sodium 101.5 mg, Sugar 7 g

FRUIT JAM TARTLET COOKIES - CROSTATA



Fruit Jam Tartlet Cookies - Crostata image

Made with homemade fig & peach jams I put up this summer - these are heaven! Beautiful on holiday cookie trays with the pinked lattice edges. From Lidia's Italian-American Kitchen. Chunky apricot, cherry, peach, or plum preserves would be marvelous as well. Prep time does not include a minimum 1 hour chill time for the dough - I have used the dough successfully a week later though the recipe suggests 1 hour to one day for the chill time.

Provided by Busters friend

Categories     Dessert

Time 1h

Yield 36 cookies

Number Of Ingredients 7

1 1/2 cups all-purpose flour, plus more as needed
1/4 cup sugar
1/2 teaspoon baking powder
8 tablespoons cold unsalted butter (cut into 12 pieces, plus more for the baking sheet)
1 large egg yolk
1/4 cup ice water (or as needed)
1 1/2 cups preserves

Steps:

  • Stir 1 1/2 cups flour, sugar, and baking powder together in a mixing bowl. Drop in the butter and toss to coat with the flour mixture. Using the tips of your fingers, rub the butter into the flour until the pieces of butter resemble small corn flakes. (Work quickly, to keep the butter as firm as possible.) Beat the egg yolk and 1/4 cup ice water in a separate, small bowl until blended. Drizzle over the flour-butter mixture and toss just until you have a rough dough. Don't overmix. If there are some pieces of unmoistened dough, drizzle more ice water, about 1 teaspoon at a time, over the dough, and toss lightly to mix. Turn out onto a work surface and knead lightly a few times, just to gather the dough into a ball. Wrap the dough tightly in plastic wrap, and refrigerate at least 1 hour or up to 1 day.
  • Lightly butter a 9 x 13-inch baking sheet.
  • Preheat the oven to 350°F
  • Cut off and set aside one-third of the dough. Roll out the remaining two-thirds of the dough on a lightly floured surface to a 10 x 14-inch rectangle. (Don't worry if it's not perfectly shaped--you'll have a chance to patch the dough.) Flour the surface lightly, as necessary to keep the dough from sticking. Transfer the dough to the prepared pan, covering the bottom completely and pressing the dough along the sides. Trim any overhanging dough, and use the pieces to patch any holes and gaps. Spoon the preserves in an even layer over the dough. Roll out the remaining dough to a circle about 10 inches in diameter. Cut the dough into 1/2-inch strips. Form a lattice pattern over the preserves with the strips of dough by arranging half of them diagonally, then laying the second half of the dough strips perpendicular to the first.
  • Bake until the dough is golden brown, about 25 minutes. Remove, and cool completely before cutting into squares. Crostate can be stored in an airtight container at room temperature for up to 3 days.

Nutrition Facts : Calories 85.6, Fat 2.8, SaturatedFat 1.7, Cholesterol 12.6, Sodium 10, Carbohydrate 14.6, Fiber 0.3, Sugar 7.9, Protein 0.7

FRUIT JAM TARTLET COOKIES



Fruit Jam Tartlet Cookies image

Yield makes 36 cookies

Number Of Ingredients 7

1 1/2 cups all-purpose flour, plus more as needed
1/4 cup sugar
1/2 teaspoon baking powder
8 tablespoons (1 stick) cold unsalted butter, cut into 12 pieces, plus more for the baking sheet
1 large egg yolk
1/4 cup ice water, or as needed
1 1/2 cups chunky apricot, cherry, peach, or plum preserves

Steps:

  • Stir 1 1/2 cups flour, sugar, and baking powder together in a mixing bowl. Drop in the butter and toss to coat with the flour mixture. Using the tips of your fingers, rub the butter into the flour until the pieces of butter resemble small corn flakes. (Work quickly, to keep the butter as firm as possible.) Beat the egg yolk and 1/4 cup ice water in a separate, small bowl until blended. Drizzle over the flour-butter mixture and toss just until you have a rough dough. Don't overmix. If there are some pieces of unmoistened dough, drizzle more ice water, about 1 teaspoon at a time, over the dough, and toss lightly to mix. Turn out onto a work surface and knead lightly a few times, just to gather the dough into a ball. Wrap the dough tightly in plastic wrap, and refrigerate at least 1 hour or up to 1 day.
  • Lightly butter a 9 × 13-inch baking sheet. Preheat the oven to 350° F. Cut off and set aside one-third of the dough. Roll out the remaining two-thirds of the dough on a lightly floured surface to a 10 × 14-inch rectangle. (Don't worry if it's not perfectly shaped-you'll have a chance to patch the dough.) Flour the surface lightly, as necessary to keep the dough from sticking. Transfer the dough to the prepared pan, covering the bottom completely and pressing the dough along the sides. Trim any overhanging dough, and use the pieces to patch any holes and gaps. Spoon the preserves in an even layer over the dough. Roll out the remaining dough to a circle about 10 inches in diameter. Cut the dough into 1/2-inch strips. Form a lattice pattern over the preserves with the strips of dough by arranging half of them diagonally, then laying the second half of the dough strips perpendicular to the first. Bake until the dough is golden brown, about 25 minutes. Remove, and cool completely before cutting into squares. Crostate can be stored in an airtight container at room temperature for up to 3 days.

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