ounces unsalted butter, softened
1/2 cup granulated sugar
1 large egg yolk
2 cups all purpose flour
A big pinch of kosher salt
8 ounces any jam,
preserves, or conserves
|In the bowl
of a stand mixer fitted with the paddle attachment, or in a large bowl,
using a hand mixer, beat the butter and sugar until light and creamy.
the egg yolk and blend until combined. Add the flour and salt and blend
until combined. Turn out the dough, gather it together, and form into a
disk. Keep covered with a slightly dampened towel as you work.
If making tiny tarts, set out twelve 1-by-2-inch molds. Pinch off
pieces of dough the size of a walnut and press one into each mold.
Place the mold(s) on a baking sheet.
Alternatively, press the dough over the bottom and up the sides of a
9-inch tart pan with a removable bottom. Chill the crust for 30
minutes. Preheat the oven to 350° F.
Prick the crust all over with a fork. This will keep the crust from
ballooning up in the oven, although it still may rise a bit;
don’t worry, it will go back down. Bake tartlets for 8 to 12
minutes, 15 to 20 minutes if using a tart pan, until the crust is very
lightly browned, about the color of sand. Watch carefully and do not
Remove to a rack and cool completely. Using a toothpick, carefully
release the tiny tart shells from the pans; or, remove the large tart
shell from its pan. Warm the jam in a small saucepan and spoon it into
the baked shells. Let the tarts cool before serving. Jam tarts are best
when enjoyed within 3 days.