Jam-Filled Pastry Tarts
- 14 1/8 ounces refrigerated pie crusts 2 pie crusts
- 1/3 cup Smucker's Seedless Strawberry Jam
- 2 teaspoons cornstarch
- cold water
- 1/2 cup powdered sugar
- 2 teaspoons milk
- decorator sprinkles
- ALLOW pie crusts to soften according to package directions. Heat oven to 400u0b0F. Line baking sheet with parchment paper.
- UNROLL pie crusts on lightly-floured surface. Cut round edges off crusts to make 2 (8-inch) pastry squares. Cut each square into 4 (4 x 4-inch) squares.
- STIR jam and cornstarch in small bowl until blended. Spoon 2 teaspoons jam mixture onto center of each pastry square.
- BRUSH edges of squares with water. Fold squares in half, covering jam filling. Press edges with tines of fork to seal completely. Place on prepared baking sheet.
- BAKE 15 to 17 minutes or until edges begin to brown. Cool completely.
- WHISK powdered sugar and milk in small bowl. Spoon glaze over tarts, spreading with back of spoon. Top with sprinkles. Let stand until glaze is set.
strawberry, cornstarch, cold water, powdered sugar, milk, sprinkles
Taken from www.yummly.com/recipe/Jam-filled-Pastry-Tarts-2663396 (may not work)