Jammin' Tarts

So last post we made sour cherry pie, and it was exceptional!!! Sour cherry season is simply too short.  


Inevitable - whenever you make pie you have leftover pie dough. This market manager comes from a Pennsylvania Dutch home, and, given leftover pie dough, we would have made a milk flitcher - - - do you know what a milk flitcher is - email me if you do!.  

Today, we're making Jammin' Tarts,  a perfect baking project for you and the kids. All you need is leftover dough and some delicious home made jam (we're using the strawberry vanilla jam from last week). Preheat your oven to 350 degrees - I typically bake these while I'm baking my pie.


Roll out your left over pie dough to between 1/8 and 1/4inch thickness. I like to trim mine into rectangles, about 6 inches x 3 inches.  


Place a spoonful of jam onto one side of the dough. Don't over do it or your jam will squirt out the sides! 



Fold the dough in half, enclosing the jam. Use your finger to paint water along the edge to seal the edges.


With a kitchen fork, press the tines along the edge to seal them, preventing the jam from leaking out. 

Transfer the hand pies to a baking sheet and bake for about 15 minutes, remove from the oven and allow to cool - - - seriously - - - you'll burn your mouth if you try to eat them hot out of the oven!!!  Told you so!!!


Ahhhhh - look at the beautifully flakey pastry - perfect! These little hand pies are so yummy, and a fun project for the kids.


Lisa ONeillComment