How to make it

  • In a food processor combine the butter, flour, sugar and salt.
  • Pulse until mixture resemble coarse sand
  • Whisk together yolks and milk
  • Add to mixture by pulsing in two additions
  • Continue to process until dough leaves sides of bowl and forms into a ball
  • Divide dough in half
  • Wrap in plastic wrap
  • Chill 4 hours ( I found 2 hours was plenty )
  • Roll each pieces into a 9 x 12 rectangle on a lightly floured surface- I found I hand to knead dough just a bit to warm up and make it pliable as it was very solid, then it rolled out beautifully
  • Cut dough into 10 equal rectangular pieces ( to make 5 tarts each piece of dough )
  • Place 2 Tbs of preserve on center of a rectangle
  • Cover with another dough rectangle
  • Seal edges together with fork ( or a pastry wheel )
  • Brush tops and sides with egg wash
  • Slit center with sharp knife, about a 2 inch slit
  • Bake on parchment lined baking sheet about 20-25 minutes or golden
  • Let set a few minutes on parchment
  • Carefully use spatula to remove to a rack to cool completely
  • When cool, dust with powder sugar if desired

Reviews & Comments 2

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  • midgelet 6 years ago
    Yes, these went fast, even better the following day, so enjoy!
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  • ravenseyes 6 years ago
    thanks for sharing those look really good - with the cold weather in the air think this would be a great dessert to go with a nice hot bowl of soup!!
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