Ahhh peace and quiet. I'm not sure what I did but I've finally found some quiet time. This weekend has been full of a whole lot of nothing and I'm loving it. Not only does it mean I have a clean house, and I've had time to just be calm it also means I can bake. Oh how great it is to bake without being rushed, no deadlines, no racing out the door before its cooled. I have been waiting for this opportunity to make these beautiful jam tarts. It also meant I got to pull out my mini muffin pan, and that always means good things. These did take me a little time, but only because I only have a 12-hole mini muffin pan, and this makes about 24-30 mini tarts. Otherwise its alot simpler then it looks. Great cookie dough base and simple jam filling. My mind is already full of other possible fillings. Stay tuned for that!!
Strawberry Jam Tarts
2 cups flour
1 cup salted butter (I think I used unsalted and added some salt)
1/4 cup sugar
1/4 cup milk
1 teaspoon vanilla
1 cup strawberry jam, seedless (I ended up using the whole jar)
1. Preheat oven to 180C.
2. In the bowl of a food processor combine the flour, sugar, milk, vanilla and butter. Pulse until the mixture forms a ball.
3. Turn the dough out onto a floured board and form into a log. Divide the log in half and divide each half into 15 pieces.
4. Place a ball of dough in the cup of a mini muffin pan and using a dough tamper or your fingers, press down until the dough reaches the top of the cup.
5. Spoon about one tablespoon of jam into each tart shell, making sure the tart shells are not too full. Bake for 25 to 30 minutes, or until tarts are golden and jam is bubbling. Cool in pan for 30 minutes before removing to a rack to cool the rest of the way. You can dust with icing sugar before serving.