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Jam Tarts: In the bowl of
your electric mixer (or with a hand mixer), beat butter and
sugar until light and fluffy (about two minutes). Add the egg and vanilla
extract and beat until combined. Scrape down the sides and bottom of the bowl as
needed.
In a separate
bowl, whisk together the flour, baking powder and salt. Add the flour mixture to
the butter mixture and beat just until incorporated.
Divide the pastry
in half and then roll each half
between two sheets of parchment or wax paper until it is about 1/8 inch
thick. As you roll, periodically check the top and bottom sheets of parchment
and smooth out any wrinkles. Place the pastry on a baking sheet (along with the
parchment paper) and place in the refrigerator until firm (about
1-2 hours).
Preheat your oven to
400 degrees F (200 degrees C). Have ready 30 miniature muffin cups, preferably
nonstick.
Once your pastry
has chilled, remove one portion from the refrigerator and peel off the top piece
of parchment paper. Using about a 2 1/2 inch (6 cm) cookie cutter, cut out rounds
of pastry and
gently press them into the muffin cups. Then fill each tart shell about two-thirds full with your
favorite jam. Bake for about 12 - 14 minutes or until golden brown around the edges. Remove
from oven and place on a wire rack to cool.
Can garnish with a
dollop of whipped cream or clotted cream or sprinkle with finely chopped nuts.
Makes about 30 - 2
inch (5 cm) Jam Tarts.
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