Strawberryjamtartscookies Recipes

STRAWBERRY TARTS

Steps:

• Roll out the pastry to about 1/8" thick and cut a little larger than the mold or tin you will use.
• Gently press the pastry into the mold.
• Continue until the tarts are made, then prick the bottom of each base with fork tines. This will prevent bubbles and raised pastry from ruining the tartlets.
• Bake at 375° for 10 to 12 minutes or until slightly golden brown.
• These can be kept in a tin for a week, and filled just prior to serving.
• To make strawberry tarts, fill the base with the whipped cream, then place a strawberry (or strawberries, depending on the size of the base and berries.)
• Next, coat the strawberries with glaze.
• Serve immediately or keep in fridge until ready to serve.

STRAWBERRY JAM TARTS (COOKIES)

Steps:

• Cream butter and sugar.
• Add egg and beat.
• Add milk and vanilla.
• Add rest of ingredients and mix well.
• Roll out dough to 1/8" thick.
• Cut the dough with solid shape cookie cutters such as hearts, christmas trees, etc.
• With very small cookie cutter of same shape, cut out centers of half of the shapes. (The outside edge pieces go on top of the solid shapes).
• Gather up bits of cut-out centers and roll out again, repeating til all dough is used up.
• Place whole shapes onto ungreased cookie sheet.
• Top each cookie center with a teaspoons or so of strawberry jam.
• Place cookie shape with cut-out center on top.
• Seal outside edges all the way around with tines of fork. Pressing to seal.
• Sprinkle edges with colored sugar.
• Bake in 350° oven for 11-13 minutes.
• These do not brown.

MARTHA'S STRAWBERRY JAM

Steps:

• In a glass bowl, stir together berries, sugar, and lemon juice. Refrigerate overnight. Transfer to a large, heavy pot and bring to a simmer, stirring until sugar has dissolved. Return to bowl, cover, and refrigerate overnight. Strain syrup into a large, heavy stockpot; reserve berries. Bring syrup to a boil, then cook until a thermometer registers 221 degrees. Add berries; boil 5 minutes more, skimming foam as needed. Pour into hot sterilized jelly jars. Let cool completely, cover, and refrigerate up to 2 weeks, or freeze up to 6 months.

STRAWBERRY MILKSHAKE

Steps:

• Blend strawberries, ice cream, milk, honey, and vanilla extract together in an electric blender. Blend in ice.
• Pour into glasses, squirt on whipped cream, and drizzle chocolate sauce on top.

DATE JAM

Steps:

• Combine dates, hot water, lemon, agave, ghee, cinnamon, and nutmeg in a small pot over medium-low heat; bring to a boil.
• Reduce heat and simmer, breaking up the dates as they cook down, until thickened to desired consistency, about 10 minutes.

JAM TARTS

Steps:

• Mix flour, shortening, sugar, and salt together in a food processor until mixture resembles coarse crumbs. Add water and mix until a ball is formed. Refrigerate pastry until well chilled, at least 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Grease 24 shallow muffin cups.
• Roll pastry out thin; cut into rounds with a cookie cutter. Place each round in a muffin cup. Add 2 teaspoons of jam to each cup.
• Bake in the preheated oven until golden brown, about 20 minutes. Cool tarts on a wire rack.