Description
Flaky golden layers surround ribbons of tangy jam, finished with silky vanilla glaze speckled with pastel sprinkles—pure nostalgia in every bite
Ingredients
- 4 cups all purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter cold and cubed
- 1/2 cup ice cold water
- 1 cup fruit jam
- 1 large egg
- 1 tablespoon water
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 tablespoon colored sprinkles
Instructions
- In a large bowl combine flour sugar and salt.
- Cut in cold cubed butter with a pastry cutter or fork until mixture resembles coarse crumbs.
- Gradually add ice cold water and mix until dough just comes together.
- Divide dough into two equal portions wrap each in plastic wrap and chill for 30 minutes.
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- On a lightly floured surface roll one dough portion into a large rectangle about 12 by 16 inches.
- Transfer rolled dough onto the prepared baking sheet.
- Spread jam evenly over the dough leaving a 1 inch border around the edges.
- Roll the second dough portion into a matching rectangle and place it on top of the jam layer.
- Press the edges together and crimp with a fork to seal.
- In a small bowl whisk egg and water to make an egg wash.
- Brush the top of the tart with egg wash.
- Bake for 25 to 30 minutes or until golden brown.
- Allow the tart to cool completely on the baking sheet.
- In a bowl whisk powdered sugar milk and vanilla extract until smooth.
- Spread the icing over the cooled tart and sprinkle with colored sprinkles.
Notes
- For best results chill the dough well to make rolling easier.
- Ensure the tart is completely cooled before icing to prevent melting.
- You can use any flavor of jam or fruit preserves you prefer.
- Store leftovers in an airtight container at room temperature for up to three days.