Tart Crust
2 C flour + 1/2 C more, as needed
1/2 C organic powdered sugar
3/4 C butter, at room temperature
2 T cold water
Blend all the ingredients - except the water - together to form pea-sized chunks. Add the water and gently press together until it forms a ball. Lightly knead in up the 1/2 C more flour until the dough is not sticky. Refrigerate for 20 minutes.
Preheat the oven to 350 degrees. Roll crust out to desired thickness. Use a cookie cutter to cut into desired shapes; hearts were appropriate for this week. Lay bottom crust on a parchment-lined baking sheet. Spoon jam into the center of the tart. I used fresh rhubarb sauce, but use whatever you have on-hand. Lay another crust on top, then press the edges of the crusts together to seal it. You can use the tines of a fork to create a crimped look, if you wish.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS7aV8DKG5oruCVkcthc3cIwtB68AsuQY5vPwdqoTk6S6ADCNFLdIapTxQreUlx3AoBP0MsQWQvNc0EDM5fMvimGWVYGIgDWoBL0Mj2Dwj3qTShDQmmlsI6TqLJ6bEaqx3UpgUnTQBwiI/s200/Tart+Eater.jpg)
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