Mini Jam Tarts

• 1 3/4 cups all-purpose flour, plus more for dusting
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces
• 2 large egg yolks
• 2 tablespoons ice water
• 1 tablespoon heavy cream, for egg wash
• 1 cup best-quality jam, in assorted flavors

1. Make the crust: In a food processor, pulse to combine flour, sugar, salt, and cinnamon.
2. Add butter and pulse until mixture resembles coarse meal.
3. Combine 1 egg yolk with the water and drizzle evenly over flour mixture.
4. Pulse just until dough comes together.
5. Press dough into a disk and wrap in plastic.
6. Refrigerate until firm, 1 hour or up to 1 day.
7. Preheat oven to 375F.
8. On a lightly floured surface, roll out dough just thinner than 1/4 inch.
9. Cut out round or square shapes and press into 2- to 3-inch tartlet tins.
10. Trim excess dough flush with rims; fill each shell with 1 1/2 to 2 teaspoons jam, and decorate tops with cutouts or thin strips of dough.
11. (Assembled tarts can be refrigerated for several hours.)
12. Combine remaining egg yolk with the cream; lightly brush over dough.
13. Bake until pastry is golden brown, 20 to 25 minutes.
14. Unmold tarts and let cool completely on a wire rack.

flour, sugar, salt, ground cinnamon, cold unsalted butter, egg yolks, water, heavy cream

Taken from www.epicurious.com/recipes/food/views/mini-jam-tarts-389706 (may not work)