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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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I came across this recipe in Bon Appetit magazine and had to try...Amazing to say the least. You can use any flavor of preserves, I used strawberry-rhubarb because it's my favorite! Ingredients:
2 c plus 2 tbs of all purpose flour, plus some additional for shaping and rolling |
1 tsp salt |
1 tsp sugar |
1 c unsalted butter, chilled, cut into 1/2 inch cubes |
4 tbs ice water |
12 tbs of your choice preserves |
powdered sugar for garnish |
Directions:
1. Whisk flour, salt and sugar in a large bowl.
2. Add butter, using fingertips or the back of a fork to blend until mixture resembles coarse meal.
3. Add ice water by TBSpoonfulls, tossing until moist clumps form.
4. Gather dough ball and divide in half, shape each into a disk, wrap in plastic and chill for at least one hour.
5. Line 2 baking sheets with parchment paper
6. Working with one disk at a time roll out on a floured surface to about 13x11 inches and trim to a 12x10 inch rectangle, and then cut into eight 5x3 inch rectangles.
7. Arrange four rectangles, spaced apart on each baking sheet.
8. Spoon equal portions of preserves in a row onto each rectangle.
9. Top preserves with second dough rectangle and using fingertips, gently press all edges of each tart to seal; press all edges with tines of fork to double-seal.
10. Using a toothpick, poke a few holes in the center of top dough rectangle.
11. Cover and freeze for at least two hours and up to one week.
12. Preheat oven to 375 F and bake frozen tarts uncovered until golden brown about 25-30 mins total.
13. Transfer to cooling rack and lightly sift powdered sugar over them.
14. ENJOY!
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