Instructables
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...
 
 
Remove these adsRemove these ads by Signing Up

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!

Step 2: Cut butter into flour

Mix 1 teaspoon sugar into 1/2 cup flour, and then add 1/2 a stick of butter. If you have a pastry cutter, great, but if not, two dinner knives work just as well. Cut the butter into small pieces, sliding the knife blades across each other to catch all the pieces. The pieces don't all have to be completely mixed into the flour, but they should be roughly the same size; you should end up with a crumbly texture.

Step 3: Add ice water

It's important to do this step slowly: better to add too little than too much, or you will end up with gooey dough. Add a few tablespoons and start whirling the mixture around with your knife. Be patient! When all the water is absorbed, add a little more.

Step 4: Mix dough

Keep slowly adding water and whirling the batter with the knife until it starts to coalesce. When it's starting to really clump together, shape it into one ball with the knife. Try not to touch the dough with your hands more than you have to.

Step 5: Chill the dough

This step is optional, but it makes the crust even flakier, so if you have time, it's worth it to stick the dough in the fridge for half an hour.
Whou19492 years ago
Thank you arwen,

My girlfriend and I prepared this yesterday and it was a delicious dessert.
Best regards.
Sueso3 years ago
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! :)
basically those aren't TARTS, they're dumplings. here in the Philippines we call em "empanadas". cool tutorial though. nice
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.
Kaiven6 years ago
this looks... sweet!
truovrld7 years ago
I wonder if this would work with spinach... mmmmm...
yuuuuuuuuuuuuuuuuuuuuuk
rplatter7 years ago
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)
perfect, ive always just done the cinnamon and sugar gig on the left over crust, but now i'll try this. Thanks