1 cup homemade strawberry preserves/jam (or substitute
seasonal fruit preserves/jam)
1. Preheat the oven to 375 degrees. Place the flour in a
bowl with the salt and sugar, and cut the butter into small pieces. Work the flour and butter
together with your hands until the mixture is well blended. Sprinkle the water over the
mixture to smooth out any small irregular clumps. Work the dough vigorously until it
is relatively smooth. You may also use a food processor, if desired. Wrap in plastic and
let the dough rest 30 minutes.
2. Roll out the tart dough on a cold, lightly floured
surface. The dough should be about 1/8 inch thick. Cut rolled out dough into 3x5-inch shapes, using a postcard as a visual gauge. (For smaller tarts, simply use a smaller
measurement.) Cut 8 rectangles, and use a pastry scraper to place 4 bottoms onto cookie sheet lined
with parchment. Place 2 to 3 tablespoons jam onto the center of each pastry of the 4
bottoms. Place the 4 pastry tops onto the jam centers, aligning the corners. Press the
edges with a fork, until each tart is closed, working around the entire rectangle. (These
may be prepared ahead of time and refrigerated or frozen.)
3. Bake for 25 minutes, or until the tarts are golden brown.
Serve immediately with a sprinkling of powdered sugar.
Note: The filling varies on the time of year. Choose an
organic store-bought jam if you don't have time to make your own.