Still eating down the freezer supply. Today’s frozen treasure of choice: Strawberry Freezer Jam. Each June we make between 50 and 60 pint jars of freezer jam and somehow manage to eat it in something everyday for the rest of the year. Mixed in yogurt, spread on a fresh dinner roll, or in this case, the occasional cookie. Thanks to Evil Shenanigans where this recipe is adapted from.
Truthfully, you could use any preserves in these flawless little tarts. I added a bit of whole wheat flour to the crust and substituted local maple syrup for the vanilla. If there’s whole wheat flour it makes them slightly better for you, right? Let’s be honest, the full cup of Hope Butter is not for the faint of heart! It’d be worth experimenting with nut butters (almond, walnut, etc.) in the crust as well.
Strawberry Jam Mini-Tarts
By Amy.Sippl adapted from Evil Shenanigans
1 1/2 C. all purpose flour
1/2 C. whole wheat flour
1 C. unsalted butter
1/4 C. sugar
1/4 tsp. salt
1/4 C. milk
1 tsp. maple syrup
about 1 C. fruit jam
1. Preheat the oven to 325 degrees and have on hand a 24 cup mini-tart pan. Greasing the pan is not necessary!
2. Combine flours, butter, sugar and salt in food processor. Pulse 1-2 times to blend. Add milk and maple syrup and pulse until dough holds together. Remove from food processor and form into a ball on a lightly floured surface.
3. Divide the dough in half and place one half in the refrigerator while using the other half (this keeps the butter from getting too soft). Gently form the dough into 1″ balls, putting one in each tart cup. Press down on each ball of dough to form a small cup, being careful not to poke through the bottom and to make the sides as even as possible. The original recipe calls for a dough tamper, which I definitely did not own. I improvised and used the wide end of an old cork from a bottle of Moscato di’ Asti. You can also form them with your fingers, but the final product is less uniform. Remove the second half of the dough from the refrigerator and repeat.
4. Using a teaspoon, fill each crust with jam. Be sure not to overfill them as the jam will run over when heated. Bake 25 minutes until jam is bubbly and the crust is golden brown. Remove pan from oven and place on a baking rack, allowing the tarts to cool for and additional 25-30 minutes before removing from pan.
My tart pan only holds 24 tarts and since I was too short of time for two batches this morning, I rolled out the extra dough for some plain cut-outs. Here’s two chickens and some stars for your Thursday.