Petit Jam Tarts Recipe
Ingredients
| Butter/Margarine | 1/2 pound | |
| Cream cheese | 1 | |
| Salt | 1 Pinch | |
| Flour | 2 Cup (16 tbs), sifted | |
| Jam (about one 10 oz. jar) apricot, raspberry, or strawberry | ||
| Milk | ||
Directions
Cream butter, cream cheese, and salt together.
Add flour gradually, mixing until smooth.
Form dough into a ball and wrap in waxed paper.
Chill at least 3 hours.
Divide dough in half.
Roll out very thin and cut with a 2 1/2 inch round cooky cutter or cut into 3-inch squares.
Place a small amount of jam in the center of each circle or square.
Brush edges of dough with a little milk.
Fold half of dough over and seal edges together with tines of fork.
Place on ungreased cooky sheets and bake in a moderate oven (375°F.) for about 15 minutes, or until lightly browned.
Cool.
Add flour gradually, mixing until smooth.
Form dough into a ball and wrap in waxed paper.
Chill at least 3 hours.
Divide dough in half.
Roll out very thin and cut with a 2 1/2 inch round cooky cutter or cut into 3-inch squares.
Place a small amount of jam in the center of each circle or square.
Brush edges of dough with a little milk.
Fold half of dough over and seal edges together with tines of fork.
Place on ungreased cooky sheets and bake in a moderate oven (375°F.) for about 15 minutes, or until lightly browned.
Cool.
Chef
