Vintage Jam Tarts
Ingredients
The dough
-
1
cup
finely-ground cornmeal
-
1
cup
whole wheat pastry flour
-
2
cups
all-purpose flour
-
1½
teaspoons
finely ground sea salt
-
2
tablespoons
baking powder
-
3
tablespoons
sugar
-
1
cup
unsalted butter, chilled, and cut into 1/4-inch chunks
-
1½+
cups
milk
-
1
large
egg (just the egg white)
The filling
-
⅓
cup
jam (any flavor(s) you like)
Instructions
- Preheat the oven to 425°F.
- In a large bowl or food processor, combine cornmeal, flours, salt, baking powder, and sugar.
- Add the butter and blend until the mixture resembles sandy pebbles.
- Transfer the mixture to a medium bowl, add 1½ cups of milk, and stir until combined, adjusting with more flour or milk as needed.
- Dump the dough onto a floured surface, roll it out to about ⅓-inch thick, and cut into rounds with a medium cutter.
- Cut half of those rounds with a smaller cutter to create a ring shape.
- Brush the larger rounds with egg white, stack the rings on top, and fill the center with jam.
- Place the tarts on a rimmed baking sheet and bake for 10-13 minutes, adjusting time for larger tarts.
Nutrition Facts (estimated)
Servings
1 - 2 dozen tarts
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
3g
Sodium
200mg
Cholesterol
10mg
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