It’s like eating pie for breakfast, but better.
- 3 cups flour, plus more for dusting
- 2 tsp sugar
- 1 tsp salt
- 4 Tablespoons cold shortening cut into small pieces
- 2 sticks cold butter cut into small pieces
- ½ cup ice water
- ½ cup of jelly….whatever kind you like. (I also used Nutella for the chocolate lover in my house.)
- 1 egg beaten
- 1/3 cup milk
- Powdered sugar, milk, and drop of vanilla (for simple icing)
- Sprinkles (opt.)
Add 1/2 cup ice water and mix until dough just comes together. Turn the dough onto plastic wrap, form into a disc, and wrap tightly. Chill for at least one hour. If you really want to be sneaky, use refrigerated pie crust and skip making your own crust altogether. (This is good crust though….trust me.)
Step two: On a lightly floured surface roll the dough out to 1/8 of an inch thick. (thin) Cut out circles or rectangles using a pastry press or pairing knife.
I used a Pampered Chef Cut-N-Seal but these Toaster Pastry Presses from Williams Sonoma are soooo going on my Christmas list. You can also use a paring knife. Set your cut-outs on a parchment-lined baking sheet and chill for 30 minutes.
Step Three: Spread half of the dough shapes with a heaping tablespoon jelly or jam leaving a ½ inch around for the border. (My strawberry jelly was sort of runny....and yes, that is the Nutella.)
Brush the egg onto the edges and cover with the remaining dough cutouts. Crimp the edges with your pastry press or use a fork.
Step four: Bake the tarts until flaky and golden, 20 to 25 minutes, brushing with the milk after 10 minutes. Cool for 1O minutes.
Step five: Mix up a quick batch of simple icing by mixing some 2 cups powdered sugar, 2 or 3 tablespoons milk, and a drop of pure vanilla. Mix to desired consistency and drizzle tart with icing. Decorate with sprinkles or colored sugars to dress them up a bit.
Serve with a big glass of milk.
Recipe adapted from the Food Network Magazine, September 2011