A great recipe when you have several half empty jars of jam in the fridge.
Adapted from Mrs. Wheelbarrow's Practical Pantry
- 4 ounces unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg yolk
- 2 cups all purpose flour
- 1 teaspoon kosher salt
- 1 jar (or several half full jars) of Cellar Door Preserves
- Beat the butter and sugar with an electric mixer until light and creamy. Add the egg yolk and blend until combined. Add the flour and salt and blend until combined.
- If making individual tarts, set out twelve 1-by-2-inch molds, or use a muffin tin. Pinch off about a Tablespoon of dough and press one into each mold. Place the mold(s) on a baking sheet. Alternatively, press the dough over the bottom and up the sides of a 9-inch tart pan with a removable bottom. Chill the crust for 30 minutes.
- Preheat oven to 350.
- Prick the crust all over with a fork. Bake small tarts for 8 to 12 minutes, 15 to 20 minutes if using a tart pan, until the crust is very lightly browned, about the color of sand. Watch carefully and do not overbake. Remove to a rack and cool completely.
- Using a toothpick, carefully release the tiny tart shells from the pans; or, remove the large tart shell from its pan. Warm the jam in a small saucepan and spoon it into the baked shells. Let the tarts cool before serving.
- Best if eaten within 3 days.