Let your imagination be your guide when forming these little tarts; giving each one a singular look enhances its appeal and creates an enticing display, but you can always replicate favorite patterns. Use aspic cutters (available at baking supply stores) or small cookie cutters to make designs, or cut strips of dough to form mini lattice tops. You may also want to vary the flavor—and color—of jam in the fillings.
Recipe information
Yield
Makes 16
Ingredients
For the Crust
For the Filling
Preparation
Step 1
Make the crust: In a food processor, pulse to combine flour, sugar, salt, and cinnamon. Add butter and pulse until mixture resembles coarse meal.
Step 2
Combine 1 egg yolk with the water and drizzle evenly over flour mixture. Pulse just until dough comes together. Press dough into a disk and wrap in plastic. Refrigerate until firm, 1 hour or up to 1 day.
Step 3
Preheat oven to 375°F. On a lightly floured surface, roll out dough just thinner than 1/4 inch. Cut out round or square shapes and press into 2- to 3-inch tartlet tins. Trim excess dough flush with rims; fill each shell with 1 1/2 to 2 teaspoons jam, and decorate tops with cutouts or thin strips of dough. (Assembled tarts can be refrigerated for several hours.)
Step 4
Combine remaining egg yolk with the cream; lightly brush over dough. Bake until pastry is golden brown, 20 to 25 minutes. Unmold tarts and let cool completely on a wire rack.
