Easy Jam Tarts
I have a fondness for using leftovers. I also don’t like to waste anything. This is a good combination, but occasionally I run into trouble when I make too much of something. Last year, I made over 60 jars of jam. We consume, on average, maybe 1 jar every week or two. Despite our steady jam eating, I still have (and I am estimating here) over 25 jars of jam from last year. This may not seem much of a problem at first, but when you consider that jam season is just beginning (with strawberries) and I still have some strawberry jam from last year, I am afraid that something will go to waste.
So, one day recently, I took out some pie dough scraps I had saved up in the freezer (why, yes, I save mine, don’t you?) and got out some jam. I rolled out the dough, cut them into circles using my biggest biscuit cutter (which is about 3.5-4 inches in diameter), pushed them into a mini muffin tin, and filled them with jam. A short 15-20 minutes later, I had these cute little things.
I had a little dough left over after I had made the tart bottoms, so I used up the rest to make the star tops. Also, I think I may have overfilled them because they bubbled over quite a bit. Next time, I’ll use a little less and they will probably be better that way. They were yummy. A lot of people liked them, but I thought they were on the too sweet side. I’ll just have to try them again. But first, I need to make some more pies…