Tasty Toaster Tarts Toaster Pastries - flour

Method

• Make dough: Whisk together flour, sugar, and salt.
• Work in butter until mixture holds together when you squeeze it, with pecan-sized lumps of butter still visible.
• Mix egg and milk, and add it to the dough, mixing just until everything is cohesive.
• Divide dough in half, and shape each half into a rough 3" x 5" rectangle, smoothing edges.
• Wrap in plastic, and refrigerate for 1 hour, or for up to 2 days.
• Make filling: In a small saucepan, mix jam with cornstarch/water.
• Bring mixture to boil, and simmer, stirring, for 2 minutes.
• Remove from heat and set aside to cool.
• Assemble tarts: Remove dough from the refrigerator, and if it's been chilling for longer than 1 hour, allow it to soften and become workable, about 15 to 30 minutes.
• Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8" thick, large enough that you can trim it to an even 9" x 12".
• Set it aside.
• Roll second piece of dough just as you did the first.
• Press the edge of a ruler into the dough you've just rolled, to gently score it in thirds lengthwise and widthwise; you'll see nine 3" x 4" rectangles.
• Beat egg, and brush it over entire surface of dough.
• Place a heaping tablespoon of jam into center of each marked rectangle.
• Place second sheet of dough atop first, using your fingertips to press firmly around each pocket of jam, sealing the dough well on all sides.
• Cut dough evenly in between jam pockets to make nine tarts.
• Gently place tarts on a lightly greased or parchment-lined baking sheet, and refrigerate, covered, for 30 minutes, to relax and chill the dough.
• Prick top of each tart several times with a fork.
• Bake tarts in a preheated 350F oven for 35 to 40 minutes, until golden brown.
• Remove them from oven, and allow them to cool on pan.
• Combine confectioners' sugar with 3 teaspoons of water, adding additional water if necessary to make a pourable glaze.
• Pour and spread glaze over cooled tarts.