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Adjust oven rack to center position and preheat oven to 450°F. Line a baking sheet with parchment paper; set to the side.
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Combine flour and salt in a large
bowl. Add butter and blend with a fork, pastry cutter, or your hands.
Blend until the mixture is fairly coarse. Add the cream, bit by bit,
gently mixing the dough after each addition, until the dough is cohesive
enough to form a ball.
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Place dough on a lightly floured
surface and roll into a rectangle, about 1/8-inch thick. Cut out
rectangles approximately the size of index cards (3- by5-inches), or
smaller if you prefer a more
modest portion. Make sure you have an even
number of cutouts.
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Place jelly beans in neat rows
along half of the rectangles, forming color patterns if you'd like. How
many beans fit on your pastry rectangles will vary depending on the
brand; I was able to get 4 rows of 4 jelly beans on each rectangle. Be
sure to leave about half an inch empty on all sides of the pastry.
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Place the remaining rectangles of
dough on top of the ones with jelly beans. Crimp all four edges by hand
or with a fork to ensure that your filling won't ooze out. Poke a few
holes in the top to allow steam to escape.
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Place the tarts on your prepared
baking sheet, and bake until light golden on the edges, 7 to 8 minutes.
Remove from the oven and let cool completely.
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While the tarts cool, prepare your
icing; combine the confectioners sugar with the cream. After the tarts
have cooled, drizzle icing on top. Garnish with sprinkles if desired.
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