Festive Mini Jam Tarts Recipe

 Festive Mini Jam Tarts Recipe

Ingredients:

For the tart shells:

1 1/4 cups (160 g) all-purpose flour

1/2 cup (115 g) unsalted butter, cold and cubed

1/4 cup (50 g) granulated sugar

1 egg yolk

1-2 tablespoons cold water

For the filling:

1/2 cup (120 g) red berry jam (strawberry, raspberry, or cranberry)

For the topping:

1 1/2 cups (180 g) powdered sugar

2-3 tablespoons milk

1/4 teaspoon vanilla extract

Red and green food coloring for decoration

Instructions:

Prepare the tart shells:

In a mixing bowl, combine the flour and sugar. Add the cold butter and rub it into the dry ingredients until the mixture resembles breadcrumbs.

Mix in the egg yolk and a tablespoon of cold water. Knead gently until a dough forms. If the dough is too dry, add an additional tablespoon of water.

Wrap the dough in plastic wrap and chill for 30 minutes.

Bake the tart shells:

Preheat your oven to 350°F (175°C).

Roll out the chilled dough on a lightly floured surface to about 1/4 inch thickness.

Cut out circles and press them into a mini muffin tin or tart mold.

Prick the bottom of each tart with a fork and bake for 10-12 minutes, or until lightly golden. Let cool completely.

Fill with jam:

Once the tart shells have cooled, spoon about 1 teaspoon of jam into each shell, spreading it evenly.

Prepare the icing:

In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and thick.

Spoon the icing over the jam layer, ensuring the jam is completely covered.

Decorate:

Use red and green food coloring to paint small holly designs on the icing. A toothpick or fine-tipped brush works best for this step.

Allow the icing to set at room temperature for about 30 minutes.

Serve and enjoy:

These tarts are best served fresh but can be stored in an airtight container for up to 3 days.