Mini Jam Pies Recipes
MINI JAM PIES
gotta love mini food!
Provided by Malinda Coletta @Professorchef
Categories Pies
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. In a food processor, combine flour, sugar, and cinnamon; process for 10 seconds. Add butter and process until mixture resembles coarse meal, 15 to 20 seconds.
- Combine egg yolk with 2 tablespoons ice water and add to flour mixture. Process until the dough comes together, about 7 seconds. Transfer to a clean work surface and compress into a flattened circle.
- Lightly dust the work surface with flour; roll out dough to just thinner than 1/4 inch. Using a round or square cookie cutter, cut out shapes and press into 2- to 3-inch tartlet tins or a small muffin-top pan. Shape crust as desired, fill each with 1 1/2 to 2 teaspoons jam, and decorate tops with cutouts of dough. At this point, the tarts can be refrigerated for several hours.
- Bake until golden brown, 20 to 25 minutes. Transfer tarts from tins to a wire rack to cool.
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- In a medium bowl, whisk together flour, sugar and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture. Some butter pieces will be the size of oat flakes; some will be the size of peas. Create a well in the mixture and pour in the cold buttermilk. Use a fork to bring the dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Divide the dough in two and gently knead into two disks. Wrap each disk in plastic wrap and refrigerate for 1 hour. Allowing the dough to rest in the refrigerator will help rechill the butter and distribute the moisture.
- On a well-floured surface, roll one of the disks out to a 1/8?-thickness. Use a 3-inch round cookie cutter to cut about 10 to 12 circles out of the rolled crust. Place the circles on a plate and place in the refrigerator while you roll out and cut circles from of the second pie crust disk.
- You can re-roll the scraps of pie crust if you’d like. The more you work the crust the tougher it will become, but that’s ok for about two rerolls.
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