Day 9 of The 12 Days of Treats is here!
Today we’re bringing a little sophistication to your holiday or afternoon tea! These Strawberry Tarts are every bit beautiful as they are delicious. Fill with your favorite jelly or jam to customize to your taste. (Seedless raspberry is also tasty!)
These little tarts have a rich, buttery crunch cut with the sweet goodness of the jelly. They are a lovely addition to any cookie plate!
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Ingredients
- 2 cups (250g) all-purpose flour
- 1 cup (227g) butter
- 1/4 cup (50g) sugar
- 1/4 cup (59ml) skim milk
- 1 teaspoon vanilla
- 1 cup (227g) strawberry jelly/jam
- Powdered sugar for dusting
Instructions
- Preheat oven to 350.
- Combine all ingredients EXCEPT fruit spread and powdered sugar in a mixer or food processor until dough forms.
- On a floured surface, turn dough out and form a log. Divide log in half to make 15 balls. I used my steel food scraper to divide the half into fours and those fours into fours for 16 dough balls.
- Because the butt of the loaf is usually smaller, the two ends from the butt end will be smaller so make them into one ball, and voila, 15 pretty even balls!)
- Place balls into mini muffin pan and press your thumb in the middle to create a well until the dough reaches the top of the cup.
- Spoon 1 tablespoon of strawberry jam into tart making sure you don't over fill.
- Bake for 25-30 minutes or until golden brown. Cool in the pan for 20-30 minutes before removing from the pan to a cooling rack.
- If desired, lightly sprinkle with powdered sugar before serving.
© 2024 Mrs Kringles Kitchen
