Jam-Filled Pastry Tarts – a delicious recipe with Strawberry, cornstarch, cold water, powdered sugar, milk, sprinkles. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
ALLOW pie crusts to soften according to package directions. Heat oven to 400u00b0F. Line baking sheet with parchment paper.
2
UNROLL pie crusts on lightly-floured surface. Cut round edges off crusts to make 2 (8-inch) pastry squares. Cut each square into 4 (4 x 4-inch) squares.
3
STIR jam and cornstarch in small bowl until blended. Spoon 2 teaspoons jam mixture onto center of each pastry square.
4
BRUSH edges of squares with water. Fold squares in half, covering jam filling. Press edges with tines of fork to seal completely. Place on prepared baking sheet.
5
BAKE 15 to 17 minutes or until edges begin to brown. Cool completely.
6
WHISK powdered sugar and milk in small bowl. Spoon glaze over tarts, spreading with back of spoon. Top with sprinkles. Let stand until glaze is set.
76
kcal
Calories
19
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 14 1/8 ounces refrigerated pie crusts 2 pie crusts, 1/3 cup Smucker's Seedless Strawberry Jam, 2 teaspoons cornstarch, cold water, and more.
Yes, Jam-Filled Pastry Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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