Jam Tarts

Jam Tarts

Ingredients

• 2 1/4 cup whole wheat flour plus extra for rolling out (I used King Arthur White Whole Wheat Flour)

• 1/2 teaspoon salt

• 1 cup cold butter (2 sticks)

• 3/4 (ish) cups of ice cold water (literally, put the ice cubes in the water)

• 1 egg, beaten

• Jam of your choice

Instructions

1. Preheat oven to 375 degrees F

2. Line two baking sheets with parchment paper OR better yet, brown paper bags ;) (you’ll thank me later)

3. Pulse the flour, salt, and butter in a food processor until it looks like a crumply meal.

4. Pour the mixture into a large bowl, slowly add the ice add the ice water (starting with about 1/3 cup) and mix with your hands. Continue to add water until the dough comes together and is very slightly sticky. *Be careful not to make the dough TOO wet, but you also don’t want it to crumble apart the second you start rolling it out.

5. Once the dough comes together, wrap it in cling wrap and pat it into a disc. Pop it into the fridge for about 30 minutes or the freezer for about 10 minutes (you can leave the dough in the fridge up to 3 days or the freezer for about 3 months).

6. On a flour dusted surface, roll the dough out into a large circle or rectangle (depending on the shape of tarts you want). Roughly 1/4 inch thick (or thinner). Now you can go crazy with your shapes. I chose to use a large circle cookie cutter, but you can do whatever you want. Rectangles would keep you from having to roll the dough out more than once, but you do you.