It's not a pie. It's a tart. Thanks to Rebecca Staffel from the super yummy Deluxe Foods for sharing this recipe. Read part one and part two of this week's Grillaxin to learn more about this sweet new project.
Photo by Leslie Kelly Former editor/literary agent Rebecca Staffel quit her day job to start Deluxe Foods.
1 1/4 cups all purpose flour
2 tablespoons sugar
Pinch of saltZest of one lemon half
1/2 cup of very cold butter, cut into small cubes
3 tablespoons of ice water
4 ounces of Deluxe Foods jam
Equipment: Food processor, rolling pin, mini-muffin pans.
1. In a food processor, add the flour, sugar, salt, and lemon zest, and pulse to combine.
2. Add the butter cubes and pulse about 5 times for 5 seconds at a time, until texture resembles oatmeal.
3. Sprinkle the ice water over the flour, and pulse a few more times until the dough begins to clump.
4. Dump the dough on to waxed paper, squeeze the clumps together, and press into a flat round. Place another sheet of waxed paper on top and roll the dough to ¼" thickness. Transfer dough, still within its waxed paper, to a cookie sheet and refrigerate for at least 30 minutes.
5. Preheat oven to 375 degrees.
6. Remove dough from refrigerator, remove top sheet of wax paper, and cut 3-inch circles of dough with a cookie cutter. If you have a fluted cookie cutter, that's the one to use.
7. Fit dough circles into mini-muffin pans. It's okay if they crinkle a bit as you push them into the cup.
8. Spoon 1 teaspoon jam into each dough-filled cup.
9. Bake tartlets for 12-15 minutes, or until crust is lightly browned and jam is bubbling. Let cool before serving. Tartlets can be kept in an air-tight container for up to three days.