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Berry Hand Tarts


1/2 cup Berry Jam or Preserves


3 oz Cream Cheese

1/2 cup Butter

1 cup Flour

1/4 teaspoon Salt (if using unsalted butter)

3 Tablespoons Ice Water


2 Tablespoons Sugar

1 Tablespoon Berry Jam mixed with 1 Tablespoon Lemon Juice, strained

2 Tablespoons Butter

1 cup Powdered Sugar, sifted

2 Tablespoon Half-and-Half


  • Preheat the oven to 375.

  • Either with a stand mixer or by hand with a pastry cutter mix butter, cream cheese and flour into dough. Add ice water a tablespoon at a time until the pastry dough holds well together.

  • Pastry will be sticky, so when working with dough, you will want to be sure to flour surfaces, tools and your hands as you work with the pastry.

  • Roll out dough into a rough rectangle and cut into pairs. The dough will roughly make 8-12 hand tarts, depending on the size you make them. You can freehand cut, use a ruler, or use biscuit or other cutters to make pastry pairs.

  • Once dough is rolled, trimmed, and cut into pairs, add to one half of each pair 1-2 heaping tablespoons of roasted strawberries. Spread with a spoon, allowing a boarder for the pastry halves to meet up for crimping. Wet edges of the pastry for a better seal when crimping. the amount of filling you add, will depend on the size and number of tarts you are cutting. Wet edges of the pastry for a better seal when crimping.

  • Pair up pastry halves, crimp and transfer to a parchment lined baking pan.

  • Bake at 375 degrees for about 18-20 minutes.

  • Remove from oven when light browned and let rest on baking sheet for 5 minutes before transferring to a cooling rack for glazing.

  • In a small saucepan melt butter with sugar and jam/lemon juice mixture.

  • Cook until sugar is dissolved and the mixture lightly bubbles at the edges.

  • Slowly whisk butter mixture into the sifted powdered sugar to ensure a smooth glaze adding half-and-half a little bit at a time until the glaze is the right consistency to coat the cakes.

  • Working quickly, spoon or pipe glaze over tarts.

  • Top glazed tarts with sprinkles, freeze dried berries, etc. if desired.

  • Allow to air dry for the glaze to set.

Recipe makes 8-12 hand tarts, depending on size of pairs


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