STRAWBERRY JAM TARTLETS

INGREDIENTS

1 1/4 cups all-purpose flour

1 tablespoon plus 2 teaspoons sugar
pinch salt

5 tablespoons (1/3 cup) butter, unsalted and very cold, diced

2 tablespoons ice water

1 teaspoon white vinegar

1 1/2 cups strawberry preserves

15 strawberries, sliced

DIRECTIONS

PASTRY: In a food processor, whirl together flour, sugar and salt.

Pulse in the butter until the mixture resembles coarse breadcrumbs.

Drizzle in the vinegar and the cold water and pulse until the wet ingredients are integrated; the mixture should still be very crumbly. (Feel free to do this by hand using two knives or a pastry cutter.)

For little tarts (as pictured), use small tart pans (ideally with loose bottoms).  

For a large tart, use an 8 or 9″ tart pan with a removable bottom.

 Press dough into the tart pan, across bottom and up sides.

Refrigerate for at least 30 minutes.

Preheat oven to 375°.

Spread strawberry preserves into chilled tart shell(s) and bake for 15 minutes for small tart pans, and 25 minutes for a large tart pan (until crust looks golden).

 Allow to cool (on a cooling rack) before arranging sliced strawberries over top.

 Sprinkle with confectioners’ sugar just before serving.