jam tarts

I always make these with the leftover pie crust dough when I make a pie, but sometimes they're a nice treat in and of themselves...

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Step 1: Gather ingredients

For a regular pie crust, I use one cup flour and one stick butter, but for a smaller batch (such as will fit in my toaster oven) I halved the recipe. You will also need a teaspoon of sugar, ice water, and--of course--jam. Remember to preheat the oven to 350 degrees!

Whou1949 says: Sep 13, 2012. 11:32 AM

Thank you arwen,

My girlfriend and I prepared this yesterday and it was a delicious dessert.
Best regards.

Sueso says: Nov 25, 2010. 1:12 AM

We always did this when we had pie more often than we do now...ha BUT we always used either a donut cutter or a glass and a medicine bottle. That way we could put two round pieces together with the jam in between and the little hole on the top one with the cut out part sitting on the place it was cut out. Also crimped around the edges with a fork to get the two pieces together. Looks really nice....and it's easy! And yes, our other favorite for left over dough was cutting in strips and sprinkling with sugar and cinnamon...I don't know which I liked better but we usually did BOTH! :)

james_vaughnn07 says: Oct 16, 2006. 1:15 AM

basically those aren't TARTS, they're dumplings. here in the Philippines we call em "empanadas". cool tutorial though. nice

lucianoabcd in reply to james_vaughnn07Apr 21, 2008. 7:02 AM

I'm surprised !!! We also call these "empanadas" in Argentina !! What's more, here it's popular to say that they are an Argentine invention. But clearly it's not the case. The only difference is that out traditional empanadas are made with chopped meat and potato. MMmm they are delicious -all of them.

cowscankill says: Dec 15, 2007. 10:08 AM

this looks... sweet!

truovrld says: Aug 24, 2007. 7:18 PM

I wonder if this would work with spinach... mmmmm...

Metal4God in reply to truovrldSep 27, 2007. 4:10 AM

yuuuuuuuuuuuuuuuuuuuuuk

rplatter says: Jun 19, 2007. 12:34 PM

The pre-made biscuits and croissants work well too. Just pop open a tube and get to it. I prefer the higher quality(not necessarily higher priced) preserves as they have more identifiable fruit parts in them. (My experience)

jessye white says: Sep 17, 2005. 10:10 AM

perfect, ive always just done the cinnamon and sugar gig on the left over crust, but now i'll try this. Thanks