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Yield: 24 tarts
Preheat oven to 325 degrees F
Spray a 15 x 10 inch jelly roll pan with cooking spray and line the bottom and extending over the ends with parchment paper (to help remove cookies when done).
In large capacity food processor, with blade attached, add the flour, sugar, baking powder and salt. Pulse a few times to combine.
Add butter and process until butter is incorporated into the flour.
Add vanilla to the slightly beaten eggs. While the processor is running, pour into the flour/butter mixture and process until a smooth dough. Shape the dough into a ball. If dough seems too sticky, add a little more flour.
Set aside 1/4 of the dough and press the remaining dough into the bottom and sides of the prepared pan. Spread the Culinary Tours Jam evenly over the dough.
With remaining half of dough, roll or press out into a rectangle, about 1/8 inch thick and cut into strips. Arrange dough strips over the Culinary Tours Jam in a criss-cross pattern (you do not need to lattice the dough.) Criss-cross the strips, by laying all the strips in one direction over the Culinary Tours Jam. Then layout the remaining strips in the opposite direction. Press the edges to seal.
Bake in the oven until lightly brown on the edges, about 25 to 30 minutes. Remove from oven and cool completely before cutting into squares. Dust with powdered sugar, if desired.
Recipe and image used with permission by Culinary Tours (Topco Associates LLC)
Please note that some ingredients and brands may not be available in every store.