Recipe courtesy of Duff Goldman

Jam-Filled Toaster Pastry-Like Items

  • Level: Intermediate
  • Total: 2 hr 30 min (includes chilling and cooling time)
  • Active: 45 min
  • Yield: 8 pastries
Share This Recipe

Ingredients

Crust and Filling:

1 1/2 sticks (3/4 cup) butter, softened

2/3 cup granulated sugar 

2 extra-large egg yolks 

1/4 teaspoon kosher salt 

1/2 teaspoon pure vanilla extract 

2 cups all-purpose flour 

1 tablespoon heavy cream 

Cooking spray 

Any flavor preserves you'd like for filling: strawberry, blueberry, grape. Or, try a mixture of brown sugar and cinnamon to make my personal childhood favorite flavor. 

1 extra-large egg, whisked with a pinch of sugar 

Topping:

2 cups powdered sugar

1/2 cup milk 

1/2 teaspoon ground cinnamon for the brown sugar-cinnamon flavor (optional) 

Colored sprinkles or sanding sugar to make it cute 

Directions

  1. To make the crust and filling: With a hand or stand mixer, cream the butter and sugar until smooth. Add the yolks, salt, and vanilla and mix well. Gradually mix in the flour. While the mixer in going, add the cream and mix until the dough is smooth.
  2. Wrap the dough in plastic wrap and refrigerate it for an 1 hour.
  3. Preheat the oven to 350 degrees F, line a baking sheet with parchment paper, and spray it with cooking spray.
  4. Roll out the dough on a lightly floured surface to about 1/4 inch thick. Use a ruler to make uniform rectangles, or to be totally exact, trace a 3-by-5-inch card (that's how big the store brand is). Reroll the scraps, getting as many rectangles as you can until you're out of dough. Place half the rectangles on the prepared baking sheet.
  5. Spoon about 2 tablespoons of filling into the center of half the rectangles, leaving a 1/2-inch edge uncovered. Don't overfill them! Try to make these look legit.
  6. Using a finger or pastry brush, spread water around the 1/2-inch border of the filled rectangles.
  7. Fit a top rectangle on each filled rectangle, pressing with the tines of a fork around the border to seal the top and bottom crusts together.
  8. Brush each tart with a bit of egg wash and poke a few tiny holes in each so the steam can escape. Bake for 10 to 12 minutes, or until the edges start to turn golden. Let the tarts cool completely on a wire rack.
  9. To make the topping: In a medium bowl, whisk together the powdered sugar and milk (and cinnamon, if using) to make the icing.
  10. When the tarts are completely cool, ice them if desired, and add some sprinkles if you like. But seriously, add those sprinkles.
  11. Let the icing set up for about 10 minutes and enjoy!

Choose a topic to find related recipes.

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.