Wednesday, July 22, 2009

Rustic Jam Tart

My grandma made the BEST pie dough. It was light, flaky, buttery, everything pie crust should be. And as good as her pies were, it was what she did with the scraps that I loved most.

She'd take all the little leftovers bits from trimming the edges and re-roll them into little shapes (she wasn't fussy enough to make sure they were round) and then she'd spoon on some butter, cinnamon and sugar, or some homemade jam, and pop them into the oven. In only a few minutes and we'd be eating warm jam filled tarts right from the oven.

I made strawberry freezer jam this week and remembered how good those little tarts were and so as an homage to my late grandma I threw together some pie crust dough (sadly, no where near as good as hers, but I have time to perfect it!) and loaded it up with jam and in no time I was tasting my childhood.

Now that's love from the oven.

Rustic Jam Tarts

Pie crust leftovers (however much you have will do), or store-bought dough sheets
1 cup Jam, any flavour
1 egg white
powdered sugar


1. Preheat oven to 350˚F
2. Roll out your dough. Cut into portion sizes and place 1-2tbps of jam in the centre depending on the size of your tarts.
3. Crimp edges up so that the jam is contained.
4. Brush pastry with egg white.
5. Place on cookie sheet in oven for 1o-20 minutes (again, depending o the size of your tarts) or until your crust is golden brown and cooked through.
6. Remove from oven and sprinkle with powdered sugar.



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