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Petit Jam Tarts

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Ingredients
  Butter/Margarine 1⁄2 Pound
  Cream cheese 8 Ounce (1 package)
  Salt 1 Pinch
  Sifted flour 2 Cup (32 tbs)
  Apricot jam/Raspberry, /strawberry jam 10 Ounce (1 jar)
  Milk 2 Tablespoon (adjust quantity as needed)
Directions

Cream butter, cream cheese, and salt together.
Add flour gradually, mixing until smooth.
Form dough into a ball and wrap in waxed paper.
Chill at least 3 hours.
Divide dough in half.
Roll out very thin and cut with a 2 1/2 inch round cooky cutter or cut into 3-inch squares.
Place a small amount of jam in the center of each circle or square.
Brush edges of dough with a little milk.
Fold half of dough over and seal edges together with tines of fork.
Place on ungreased cooky sheets and bake in a moderate oven (375°F.) for about 15 minutes, or until lightly browned.
Cool.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie

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