This beloved kid treat can easily be made at home, so round them up and get busy in the kitchen.
- Prep time 25 minutes
- Total time 2 hours & 30 minutes
Filling & Topping:
Pastry Dough: In food processor, pulse together flour, sugar and salt until combined. Add butter; pulse until mixture resembles coarse crumbs. In small bowl, whisk egg with milk; drizzle over flour mixture. Pulse just until dough begins to come together, adding more milk, 1 tbsp at a time, if needed.
Turn out onto surface; gently knead to combine. Divide dough in half. Wrap each in plastic wrap; press into rectangles. Refrigerate until chilled, about 1 hour.
Preheat oven to 400°F. Line 2 baking sheets with parchment paper. In small bowl, stir together jam and cornstarch. Cover with plastic wrap.
On lightly floured surface, roll out 1 portion of the dough into rectangle about 1/4 inch thick. Cut into 12- x 10-inch rectangle; cut into eight 5- x 3-inch rectangles. Place half on 1 of the prepared pans; spoon 1 tbsp of the jam mixture in centre of each. Brush egg around jam. Place remaining half of rectangles over top. Using fork, crimp edges; trim. Refrigerate for 15 minutes. Repeat with remaining dough and jam, rerolling scraps, to make 8 to 10 pastry tarts in total.
Brush tops with egg. Bake, 1 pan at a time, until tops are browned, 16 to 18 minutes. Transfer to rack to cool completely.
In small bowl, whisk icing sugar with milk; tint with food colouring (if using). Spoon over pastry tarts; decorate immediately with sprinkles. Let dry.
Test Kitchen Make-Ahead: Store the pastry tarts in a resealable plastic bag at room temperature for up to two days.
Makes 8 to 10 pastry tarts.
Nutritional facts PER EACH OF 10 PASTRY TARTS: about
- Fibre 1 g
- Sodium 144 mg
- Sugars 24 g
- Protein 5 g
- Calories 298
- Total fat 8 g
- Potassium 73 mg
- Cholesterol 54 mg
- Saturated fat 5 g
- Total carbohydrate 50 g
- Iron 12
- Folate 33
- Calcium 2
- Vitamin A 8
- Vitamin C 3