Quick and Easy Jelly Roll Pie Tarts

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Blog post by Juliane Cassidy

First I must admit that these little tarts are one of my absolute favorites. Thanks to my mother (that’s her right over there) and all her pies, she would make these Quick and Easy Jelly Roll Pie Tarts from the leftover pie dough, and I couldn’t wait to get my hands on them. There’s nothing to making these little jewels, they are made from scraps of pie dough and jelly or jam.  How easy is that? Today though I am making a full double crust pie recipe so I can serve these tarts for dessert.

Quick and Easy Jelly Roll Tarts

These tarts are made with leftover pie dough

These flaky golden brown tarts have become my kids favorite too. I almost always make extra pie dough just to have some leftover for these tarts.  I usually use jam, but also I have spread the dough with chopped apples, orange marmalade, and sometimes just sugar and cinnamon.  Use your imagination. My next batch is going to be savory; I think olive oil, cheese, and rosemary sound really good.  

These Jelly Roll Pie Tarts are assembled in a flash.

• You can use the scraps from leftover pie dough,  just reroll the leftovers.
• If you are making the dough just for the tarts roll out the pie dough and spread with jam or your favorite filling.

Roll up the dough and cut into 1/2 inch slices.

Add a generous sprinkle of sugar on top for some glorious sweetness and because I like sprinkling sugar on things.

GOLDEN, FLAKY JELLY ROLL PIE TARTS WITH BLACKBERRY JAM

Here are your ingredients to make these extra fancy tarts –

• Flour
• Butter
• Shortening
• Salt
• Vinegar
• Egg
• Jam
• Sugar

Print Pin

5 from 4 votes

Quick and Easy Jelly Roll Pie Tarts with Blackberry Jam

These golden flaky tarts have humble beginnings by using the leftover pie dough. Just reroll the scrapes and spread with jam, roll up the dough, cut and bake. So simple. Sometimes you need a full batch of tarts so I am including my favorite pie dough recipe so you can have plenty.

Cook Time 20 minutes

Calories 175kcal

Author Jere @ onehotoven.com

Equipment

• Silpat

Ingredients

Flaky Pie Crust

• 3 cups AP flour
• 1 tsp. salt
• 1/2 cup butter, cold and diced
• 3/4 cups vegetable shortening, cold
• 1 egg, beaten
• 5-6 tbsp water, cold
• 1 tbsp white vinegar
• jam or jelly, flavor of your choice

Instructions

Making the pie dough

• In a large bowl mix the flour and salt together.
• Cut in the cold diced butter and the cold vegetable shortening into the flour using a pastry cutter or two knives. The butter and shortening should be the size of peas.
• Mix in the egg, water, and vinegar with a fork until the dough comes together. At this stage, you may need to add additional water in small amounts to bring the dough together.
• Turn the dough onto a floured board and bring together in a ball. Cut the ball in half. At this point, you can wrap and chill the dough or continue on to assembling the tarts.

Assembling the Jelly Roll Tarts

• Preheat oven to 400 degrees and prepare two baking sheets with parchment or a Silpat.
• On a floured surface roll one of the dough rounds to a large rectangle about 1/8" thick.
• Spread your favorite jam or other fillings of your choice over the dough. I suggest you spread this fairly thin to be able to roll the dough without the filling coming out.  
• Roll up the dough starting on the long side. Turn the seam to the bottom. Next gently cut into 1/2" slices and place on a parchment-lined baking sheet.
• Generously sprinkle the top of each tart with sugar. Repeat with the other dough ball.   Place in oven and bake for about 20 minutes or until your tarts are golden brown.

Notes

If using scraps of pie dough the amount of tarts will vary according to how much pie dough you have.  

The nutrition is based on a full pie dough recipe.

Nutrition

Serving: 24g | Calories: 175kcal | Carbohydrates: 18.4g | Fat: 10.6g | Saturated Fat: 4.5g | Cholesterol: 17mg | Sodium: 127mg

Baked and ready to serve, and don’t they look delicious? And to think these tarts can be made with leftover pie crust.  So next time you make a pie and cut all the crust away from the pan, save it so you can make these tarts. I’ve been known to make just three tarts.

Silpat baking mats are perfect to use when baking with sweet, sticky ingredients; your baked goods won’t stick to the baking sheet and cleaning up is quick and easy. Click on the mat and you can get one.

Don’t forget to pin this to your Pinterest boards for later.  You can do that here!