Sunday, June 6, 2010
Jammin' Good Tarts
I found a couple of disks of pie dough I had made a few months ago in the freezer this morning and decided to try out the new Lattice~Pocket Pie Mold I bought at Williams-Sonoma using some of the jams I've preserved. The Peach jam is from last summer since peaches aren't in season in Washington yet, but the Strawberry jam was just made last week.
Kelly loved peach jam. In fact, it was one of the first ones she attempted when she lived in Colorado. However, it was a running joke with us that every time I made jam she say, "do you think you live in Little House on the Prairie?" "You've got enough jam made to last you through twelve hard winters!" Admittedly, next to baking, making jam is an obsession!
Whether you make your own jam or use a good "store-bought-one", try these tarts the next time you're in the mood for a tea party!
Perfect Pie Dough
Roll out dough and use the Pocket Pie Mold to cut out the scalloped design.
Fill with your favorite jam~about 2 tablespoons. Place the lattice top on, then close the lid to seal. Place on a parchment lined baking sheet. Preheat oven 400F-degrees.
Brush with an egg wash ( 1 egg beaten with 1T water). Lightly sprinkle some granulated sugar over the surface. Bake for 15-18 minutes or until golden brown. Cool slightly on the pan before removing to a rack to cool completely.
To freeze: Place cooled tarts in plastic sandwich bags and seal. Place the bags in a freezer bag and seal. Enjoy!