Homemade Pastry Tarts

FOR THE CRUST:
2 cups All-purpose Flour
3 Tablespoons Sugar
½ teaspoons Salt
1 cup Cold Unsalted Butter (cut Into Small Pieces)
1 whole Large Egg
2 Tablespoons Milk
2 Tablespoons All-purpose Flour
FOR THE FILLING:
½ cups Fruit Flavored Preserves/jam/nutella
1 whole Large Egg, Lightly Beaten (to Seal Edges)
FOR THE ICING:
1 cup Powdered Sugar
1 teaspoon Sour Cream
1 teaspoon Vanilla
1-½ Tablespoon Milk
FOR THE TOPPINGS:
½ cups Colored Jimmies/and Or Sanding Sugars

Preparation

For the crust: In a food processor or in a bowl with a wire whisk, mix or pulse together the first amount of flour, sugar and salt. Stop and add the butter. Pulse together 8-10 times, or until the mixture resembles coarse crumbs. Alternatively you could use a fork or pastry blender.

Stir the egg and milk together. Add this into the food processor (or bowl) and pulse (or mix) for an additional 5-8 turns, until it is barely incorporated. Turn dough out onto the counter top (sprinkle the counter with the second amount of flour first) and knead until dough comes just together, but is smooth.

Divide the dough into two disks, each less than 1-inch thick. Wrap the disks in plastic wrap and refrigerate for 1 hour or up to 1 day. Once chilled, bring out one disk to a flour dusted surface and allow it to come to a semi-soft condition, almost room temperature .

Roll out the disk (leaving the other in the fridge) to a thickness of ⅛ inch, and length/width of 9×12″. Trim off edges so it’s a uniform rectangle. Using a ruler score it in thirds lengthwise and width wise. Take out the second section of dough and repeat what you did with the first. Combine the dough scraps, chill and roll in a similar fashion.

Lightly grease or line baking sheet(s) with parchment paper or Silpat.

Place the first set of rectangles on the prepared baking sheet 2 inches apart. Spread 1 tablespoon of filling (jam, preserves, Nutella or other) evenly over each rectangle, leaving a ½-inch edge free around the perimeter. With your finger or a small pastry brush, run a line of the beaten egg around the filling-free perimeter of each rectangle. Cover each rectangle with one of the plain (the second set) rectangles and press the edges firmly together to seal. Use the tines of a fork to score the edges over the seal and also prick the tops of the tarts to let out steam. Refrigerate while you preheat oven to 350°F.

Take chilled tarts out of the fridge and bake for 23 to 25 minutes, until barely golden brown. Remove from oven. Allow them to cool completely on a wire rack.

Meanwhile whisk together the ingredients for the icing.

Spread cooled tarts with icing and sprinkle with additional toppings.