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.
Brush the tops of the tart with extra jam and sprinkle with raw turbinado sugar. Bake until the crusts are cooked and lightly browed, approximately 40-50 minutes.
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