Mini Jam Tarts

1. 1

   Make the crust: In a food processor, pulse to combine flour, sugar, salt, and cinnamon.

2. 2

   Add butter and pulse until mixture resembles coarse meal.

3. 3

   Combine 1 egg yolk with the water and drizzle evenly over flour mixture.

4. 4

   Pulse just until dough comes together.

5. 5

   Press dough into a disk and wrap in plastic.

6. 6

   Refrigerate until firm, 1 hour or up to 1 day.

7. 7

   Preheat oven to 375F.

8. 8

   On a lightly floured surface, roll out dough just thinner than 1/4 inch.

9. 9

   Cut out round or square shapes and press into 2- to 3-inch tartlet tins.

10. 10

    Trim excess dough flush with rims; fill each shell with 1 1/2 to 2 teaspoons jam, and decorate tops with cutouts or thin strips of dough.

11. 11

    (Assembled tarts can be refrigerated for several hours.)

12. 12

    Combine remaining egg yolk with the cream; lightly brush over dough.

13. 13

    Bake until pastry is golden brown, 20 to 25 minutes.

14. 14

    Unmold tarts and let cool completely on a wire rack.

No additional tips available.