3 ¼ cup all-purpose flour, plus more for surface sprinkling
Sugar (for sprinkling)
Instructions
1. Mix 3 ¼ cups flour, 1 ½ teaspoons salt, and 1 tablespoon sugar together with a food processor or hand to combine ingredients. Slowly add butter until largest piece is about the size of a pea.
2. In a small bowl whisk 2 eggs and 4 tablespoons of water together. Slowly dump this mixture into flour mixture from step one. Mix just until everything begins to clump together. Sometimes you may have to add a little more water to make it form into a dough.
3. Gently pat dough into a 6x4 rectangle and wrap it tightly into plastic wrap.
4. Chill in the refrigerator for an hour or overnight.
5. Preheat oven to 350 degrees. On a lightly floured surfaces, roll dough into an 18x14’ rectangle that is about ¼ inch thick.
6. Trim away any jagged edges to making a 16x12 rectangle. Using a bench scraper or pastry wheel, cut dough into 16 4x3 inch rectangles.
7. In a small bowl, beat remaining egg with 1 tablespoon water. Brush a ½ inch strip of egg wash on the edges of half rectangles.
8. Add a small dollop of jam (about 1 tablespoon) on the center of each egg washed rectangle. Top with remaining rectangles.
9. Gently press down the edges and crimp with a fork to seal. Brush the tops of tarts with egg wash and sprinkle with sugar. Cut 2-3 slashes across the top of each tart.
10. Transfer tarts to a parchment lined baking sheeting and bake until crust is golden brown. Approximately 20-25 minutes.
11. When done, transfer to a cooling rack and let cool for at least 1 hour before serving.
