Jam Tarts just out of the oven.

Jam Tarts with whipped cream and other yummies.

Leftover Jam Tarts. Yeah!

Yesterday I had this overwhelming desire to make quiche. Which happened. But after I had rolled out the crust for the quiche, I was left with a few pie crust scraps. Not enough to make another quiche or even a small pie. So, what to do with the bits that were left? I could always make Pie Crust Cookies. (See how-to below.) Then, I remembered that I owned at least 10 small tart pans. (I used to make mini quiches and tiny pecan tarts fairly frequently for parties or special events.) So, since we were having company for dinner, why not make some sweet, small, one bite tarts for dessert? But what to use as the filling that didn’t require more time in the kitchen? Plus, I didn’t have much dough to work with. So, even if I did have the time to make a filling, I would probably then have left over filling. Sometimes you just can’t win. But as it turns out, I did win. (This time!)

As I was debating what to use as a filling in these tart shells, I thought about using a bit of jam or jelly. But I had never actually used jam or jelly as a filling for small tarts. Or was there even such a thing as a jam tart?

Well, boy howdy, after searching the internet for jam tart recipes, I realized mini jam tarts were very popular. (About 16,200,000 results.) So, that’s just what I did. My only dilemma at this point was which jam to use. Since I had my own freezer rhubarb jam and gifted homemade strawberry jam already open in our fridge, I decided on the strawberry jam. And these little dessert bites turned out to be very delicious. Who knew?

I plated them along with a few other miniature sweet bites of this and that left over from Christmas. And this became a very nice way to end a meal.

So, if you too ever find yourself with leftover pie crust dough, consider making some tiny jam tarts. They are just so cute. And they taste good too.

Well, it’s sunny here on Camano Island today. But cold. Very cold. So, we are hunkering down for the day. Mr. C. is writing out band charts for a local singer (our dear friend Joan), and I am trying to decide whether to prepare Pasta with Arrabiata Sauce or Puttanesca for dinner. (Both recipes on this site.) Darn hard choice because we both adore these dishes equally.

May you too only be burdened with choices like my simple quandary described above. The world would be in such a better place if people everywhere had nothing of greater significance to contemplate than what to serve for dinner. Which gave me pause to reflect on how very lucky I am. And to give thanks to whichever deity happened to be listening for my wonderful life. I am well and truly blessed. Which is always my hope for each of you too.

Peace and love to all.  

JAM TARTS

leftover pie crust (find my favorite recipe for pie crust below)

jam, jelly, or curd

Roll out the pie crust. (Not too thin.) Using a 2½-inch round cutter, make as many circles as possible. Carefully transfer the circles to an ungreased tart pan. Place about 1 teaspoon of jelly, jam, or curd in each pastry cup. Don’t overfill, or the jam, jelly, or curd will leak out of its confines and possibly burn.

Bake in a pre-heated 350-degree oven for about 35 minutes. Remove from oven and using a small offset spatula or table knife, carefully transfer the tarts to a cooling rack.

To decorate, you can dollop with a bit of whipped cream or shake a bit of powdered sugar over each one. But really, these babies are just wonderful ungarnished.

PIE CRUST

¼ c. very cold water

2 c. unbleached all-purpose flour, fluffed

1 tsp. kosher salt

heaping 2/3 c. Crisco

Step 1 – Pour cold water into a small bowl. 

Step 2 – Measure flour and salt into a mixing bowl. 

Step 3 – Take 1/3 cup of the flour back out of the mixing bowl and stir it into the water. Make a paste. Set aside. 

Step 4 – Add the Crisco (heaping 2/3 cup) to the flour and salt mixture. Mix together. (I use my KitchenAid mixer.) 

Step 5 – Add the water/flour paste to the flour/shortening bowl and mix just until blended. Do not over-mix. Roll out dough and place on a pie plate. This recipe makes enough dough for a double crust pie, if using a regular sized pie plate, or one large bottom crust with a little left over for pie crust cookies or small tarts like the one shown below.

Helpful hint: Use a pastry cloth to roll out your pie crust. It really makes a difference. You can find pastry cloth in almost any kitchen wares shop. Well worth the $10 or so.

PIE CRUST COOKIES

leftover pie crust

cinnamon

granulated sugar

Roll out your leftover dough. Cut into fancy shapes if you must. But really, just cut into pieces large enough to handle. Transfer to a baking sheet. Sprinkle with cinnamon and sugar. (You decide how much.)

Bake in a pre-heated 350-degree oven for 9-11 minutes or just until beginning to turn a light golden brown.  

Remove from oven and cool on a wire rack. Then prepare to enjoy one of the most delicious treats you will ever put in your mouth.