This tart recipe is the adult version of a certain toaster snack you loved as a kid but with a lot less sugar. This recipe was reader-requested from Gan Shan Station in Asheville, NC.
Recipe information
Yield
Makes 8
Ingredients
1
1½
3¼
¾
3
½
Need to make a substitution?
Preparation
Step 1
Pulse granulated sugar, salt, and 3¼ cups flour in a food processor just to combine. Add butter and pulse until largest pieces are pea-size. Whisk 2 eggs and 4 Tbsp. ice water in a small bowl to blend, then drizzle into flour mixture and pulse just until mixture begins to clump together.
Step 2
Turn out dough onto a work surface and knead, adding more ice water by the tablespoonful if needed, until dough comes together into a cohesive mass. Pat into a 6x4" rectangle and wrap tightly in plastic; chill at least 1 hour.
Step 3
Preheat oven to 350°. Roll out dough on a lightly floured surface to an 18x14" rectangle, about ¼" thick. Trim away jagged edges to make a 16x12" rectangle. Using a bench scraper or pastry wheel, cut dough into sixteen 4x3" rectangles.
Step 4
Beat remaining egg in a small bowl with 1 Tbsp. water. Brush a ½" strip of egg wash around edges of half of the rectangles. Dollop 1 Tbsp. jam in the center of each egg-washed rectangle. Top with remaining rectangles and gently press down around edges; crimp with a fork to seal. Brush tops of tarts with egg wash and sprinkle with raw sugar. Cut three slashes on a diagonal across the top of each tart. Transfer to a parchment-lined baking sheet and bake until crust is golden brown, 20–25 minutes. Transfer to a wire rack and let cool at least 1 hour before serving.
Step 5
Do Ahead: Dough can be made 1 day ahead. Keep chilled.