Heat oven to 350. In food processor, combine four, sugar, salt and cinnamon; process for 10 seconds. Add butter and process until mixture resembles coarse meal, 15-20 seconds.
Combine 1 egg yolk with 2 tablespoons ice water and add to flour mixture. Process until the dough comes together, about 7 seconds. Transfer to a clean work surface with flour; roll out dough to just thinner than 1/4". Using a round or square cookie cutter, cut out shapes and press into 2 to 3" tartlet tins or a small muffin top pan. Shape crust as desired, fill each with 1 1/2 to 2 teaspoons jam, and decorate tops with cutouts of dough. At this point, the tarts can be refrigerated for several hours.
Combine remaining egg yolk with cream; lightly brush exposed dough with egg wash. Bake until golden brown, 20-25 minutes. Transfer tarts from tins to a wire rack to cool.
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|Serving Size: 1 Serving (91g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 202 (61%)|
|Amt Per Serving||% DV|
|Total Fat 22.5g||30 %|
|Saturated Fat 10.5g||52 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 652.9mg||201 %|
|Sodium 30.6mg||1 %|
|Potassium 85.8mg||2 %|
|Total Carbohydrate 22.1g||7 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 21.5g|
|Protein 9.7g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 329
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