English Jam Tarts
Yield
12 servingsPrep
20 minCook
10 minReady
1 hrsTrans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 ⅔ | cups |
all-purpose flour
|
|
1 | cup |
butter
chilled |
|
2 | tablespoons |
honey
|
|
1 | each |
egg yolks
|
* |
½ | cup |
water
ice cold |
|
1 | teaspoon |
lemon zest
grated |
|
1 | x |
assorted jams
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
631 | ml |
all-purpose flour
|
|
237 | ml |
butter
chilled |
|
3E+1 | ml |
honey
|
|
1 | each |
egg yolks
|
* |
118 | ml |
water
ice cold |
|
5 | ml |
lemon zest
grated |
|
1 | x |
assorted jams
|
* |
Directions
Using knives, cut together flour and butter until butter is small marble size.
Make a well, and add sweetener, egg yolk, water and lemon rind.
Quickly combine all ingredients.
Place dough on floured surface and knead lightly together for 5 minutes.
Roll dough into a ball, and chill in the refrigerator for ½ hour.
Roll dough to ¼ inch thickness, and cut into 4-inch squares.
Put a tablespoonful of jam in the center of each square, fold into a triangle and seal the edges. Or bake in mini tart tins.
Place on oiled cookie sheets and bake in preheated 400℉ (200℃). oven for 10 minutes.
Tarts will be golden brown when done.
Serve warm or cooled.