First I must admit that these little tarts are one of my absolute favorites. Thanks to my mother 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.
Sweet and Flaky Jelly 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.
How to make Jelly Roll Pie Tarts
- 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 blackberry jam or your favorite filling. Check out my favorite pie dough recipe for a guaranteed flaky crust.
Add a generous sprinkle of sugar on top for some glorious sweetness and because I like sprinkling sugar on things.
GOLDEN FLAKY JELLY ROLL TARTS WITH BLACKBERRY JAM
Here are your ingredients to make these jelly tarts –
Don’t forget to pin this to your Pinterest boards for later. You can do that here!
If you love pie try these other One Hot Oven recipes
Apple Cranberry Galette has all the great taste of a pie but is so much simpler to make.
An old-fashion favorite, Creamy Butterscotch Meringue Pie is my grandmother’s recipe.
Quick and Easy Jelly Roll Pie Tarts with Blackberry Jam
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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 ⅛" 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 ½" 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.
- Cool the tarts on the baking sheet.
- Keep these tarts in a sealed container for several days.
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.
I think pie is the best dessert ever!