Two Bite Tarts with Jumbleberry Jam

By Rita H

Ingredients

• 2 cups flour
• 1 cup cold unsalted butter, cubed
• 1/2 tsp salt
• 1/2 - 250 gr pkg cream cheese, at room temperature
• 1 egg, divided
• 1 1/2 cups Jumble berry Jam
• coarse sugar

Preparation

Step 1

Whirl flour, butter and salt in a food processor until coarse crumbs form. Add cream cheese and egg yolk. Pulse just until dough starts to form a ball. Divide dough into 2 portions. Shape each into a flat disc, then cover with plastic wrap. Refrigerate until firm, about 1 1 /2 hours.

Preheat oven to 375. On a lightly floured surface, roll each portion of dough into a 12 x 12 square, about 1/4 inch thick. Cut into 24 - 3 inch circles. Gently push rounds into a 24 cup mini muffin pan, pressing along the bottom, then up the sides until pastry is slightly over the rim. Gather and re-=roll dough scraps to 1/4 inch thick. Cut into 1 inch start or any other shape using a cutter.

Fill each dough cup with 21 tsp jam. Lay star cut out on jam. Brush edges with starts with reserved egg white, then sprinkle with coarse sugar.

Bake until top are brown, 25 5o 30 minutes. Let stand 10 min, then remove from pan.