Ingredients
Equipment
Method
- In a food processor, pulse the flour and salt together. Add the cold, cubed butter and pulse until the mixture resembles cottage cheese curds with small pieces of butter remaining. Alternatively, use a pastry cutter to work the butter in by hand.3 cups unbleached all-purpose flour, 1 tsp salt, 16 tbsp cold unsalted butter
- Gradually add the ice water, pulsing or stirring until the dough holds together when pinched. Do not overwork the dough.8-10 tbsp ice water
- Divide the dough into two disks, wrap them in plastic wrap, and refrigerate for at least 30 to 60 minutes to firm up.
- On a lightly floured surface, roll one disk into a rectangle approximately 1/8-inch thick (about 13 by 11 inches). Trim the edges and cut the dough into eight equal rectangles (about 5 by 3 inches each).
- Place about 1 to 2 tablespoons of strawberry jam in the center of four rectangles, leaving a 1/2-inch border around the edges.3/4 cup strawberry jam
- Top with a second dough rectangle. Use the tines of a fork to crimp the edges firmly, sealing the jam inside. Poke a few holes in the top of each tart to allow steam to escape.
- Place the assembled tarts on a parchment-lined baking sheet and refrigerate for another 30 minutes. Meanwhile, preheat your oven to 375°F (190°C).
- Whisk the egg and water to create an egg wash. Brush the tops of the tarts with the wash. Bake for 20 to 25 minutes or until the pastry is golden brown. Let them cool completely on a wire rack.1 large egg, 1 tbsp water
- Whisk together the powdered sugar, milk, and vanilla extract until smooth. Spread the glaze over the cooled tarts and immediately add sprinkles.1/2 cup powdered sugar, 1 tbsp milk, water, or cream, 1/2 tsp vanilla extract, Rainbow sprinkles
Notes
Always use ice-cold butter and water to ensure a tender, flaky crust. Ensure you seal the edges tightly with a fork and avoid overfilling to prevent the jam from leaking.
