Right about now your New Years resolutions may be waning, and if that’s the case you have my full support. Who needs ’em?
When I was a kid, my Mom had us write our annual goals on a lined sheet of yellow paper, then posted it to the family bulletin board by the telephone for the world to see.
My brothers and I got a lot of grief about this from our friends so I kept mine attainable, like “floss more” and “chew less gum” ( I hate gum.)
Many Oprah magazines and self-help books later, I now set intentions instead of resolutions on January 1.
“Resolutions” sounds like “regulations” which reminds me of rules, and I don’t like any of those things.
So this year, I plan to eat exactly what I want. Just not all at once, same as Oprah.
In the dead of winter, the bright taste of fruit jam is welcome.
These tasty little tarts are easy to pop in your mouth whenever the mood strikes.
The dough comes together quickly in a food processor, then lightly press in small baking tins.
Dot with a spoonful of jam, and sprinkle with sliced almonds, granola or a little cut out of dough on top.
I used homemade apricot jam, and store-bought cherry and fig, but feel free to experiment with any flavor you’d like.
- INGREDIENTS FOR THE CRUST
- 1 3/4 cup all purpose flour plus a little more for dusting
- 2 tablespoons sugar
- 1/4 tsp. salt
- 3/4 tsp. ground cinnamon
- 3/4 cup 1 1/2 sticks cold, unsalted butter, cut into small pieces
- 2 large egg yolks
- 2 tablespoons ice water
- 1/2 tsp. fresh lemon zest
- 1 tablespoon heavy cream for egg wash
- Non-stick spray
- FOR THE FILLING AND TOPPING:
- Great quality jam I used apricot, cherry and fig
- Sliced almonds
- More dough cut in small circles
- MAKE CRUST:
- In a food processor, add flour, sugar, salt, cinnamon. Pulse to combine. Add butter, and continue pulsing until mixture looks like coarse meal.
- In a medium bowl, whisk one egg yolk with the water and lemon zest, then add to flour mixture. Pulse until dough combines together. Remove dough, press into a disk on a surface dusted with a bit of flour, wrap in plastic and refrigerate for at least one hour, and up to 8.
- PREPARE THE TARTS FOR THE BAKING:
- Preheat over to 350. On a floured surface, roll the dough to 1/4 inch thick, and cut round shapes to fit into a 2-3 inch tartlet tin.
- I lightly sprayed the tins with a non-stick baking spray, and pinched a generous teaspoon into each tin rather than rolling it out, trimming of any excess dough from the sides with my (clean) fingers.
- Fill each tart with 2 teaspoons of jam, adjusting depending on the size of your tartlet tin.
- Sprinkle tarts with a few sliced almonds, pinch of granola, or more dough cut into a small round.
- Combine the other egg yolk with the cream, and lightly brush it over the edges of the dough with a pastry brush or your finger.
- Place all tarts on a cookie sheet lined with parchment paper and place in the lower third rack of your oven.
- Bake until edges of crust are lightly golden brown, 20-25 minutes.
- Let the tarts cool for 10 minutes or so, then carefully remove from tins and let them cool completely.
Source: Studio Delicious, adapted from Martha Stewart’s Pies & Tarts.