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.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24 tarts
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.
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.
Serving: 1tart | Calories: 175kcal | Carbohydrates: 18.4g | Fat: 10.6g | Saturated Fat: 4.5g | Cholesterol: 17mg | Sodium: 127mg