jelly tarts

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.

Pie Crust Tarts with Blackberry Jam

AP flour

salt

butter

vegetable shortening (cold)

egg, beaten

water (cold)

white vinegar

blackberry preserves (or flavor of your choice)

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.

Making the pie dough

Preheat oven to 400 degrees and prepare two baking sheets with parchment or a silicone baking mat.

On a lightly floured surface roll one of the dough rounds into a large rectangle about 1/8&quot; 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.&nbsp;&nbsp;

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.&nbsp; &nbsp;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.

Assembling the Jelly Roll Tarts

I had some extra blackberry preserves from a neighbor so I made these and they were SO good! Such a hit with the family. Will make again!

LOVE this recipe! I used some leftover dough to make pie crust cookies and they came out amazing. Blackberry jam came in clutch, too! Thanks for all the tips.

this is a great idea, love how simple they are to make but so delicious.

Mouthwatering, just reading the recipe. I had planned to do some baking this weekend and your recipe is printed and cannot wait to make it.

This is a brilliant recipe and use of left over pastry, I love the look of your pastry recipe also it seems so simple. I am always looking for quick treats especially when travelling and this recipe is perfect for that.

I always have some left over pie dough so this is such a good idea.  I actually made a batch with apricot jam inside and I ate them all without sharing.  I see why you would just make pie dough to just have these tarts.  They are awesome.

Love these tarts. They look wonderful and yet are so easy to make. Did you make savoury ones too? I'd love to see those!

Love this bite size wonders I haven't  made anything with blackberries other juice or salad. Need to try your recipe.

What a great idea to use up leftover pie dough! They look very tasty, perfect for afternoon tea!

These looks so delish! Perfect for snacking on with a cup of tea! 

My son play cricket every Friday evening and I am always looking for new treats to back for half time snacks! These would be a great choice! 

Although maybe purple jam and crickets whites wouldn't match. What a shame.....more for me ;-)

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Pie Crust Tarts with Blackberry Jam

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