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1
Preparing the DOUGH:.
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2
Sift together flour, baking powder, and salt; set aside.
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3
Place butter and sugar in large bowl of electric stand mixer and beat until light in color.
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4
Add egg and milk and beat to combine.
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5
Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
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6
Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
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7
Making the TARTS:.
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8
Preheat the oven to 375 degrees.
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9
Sprinkle a work surface and rolling pin with confectioner's sugar and roll out dough to 1/8-inch thick.
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10
Move dough frequently to prevent it from sticking and add more confectioner's sugar to the work surface and rolling pin as needed.
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11
Using a round cookie cutter the same diameter as the top of the mini-muffin tin cups (about 2 inches), cut 72 rounds of dough.
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12
Gently press a dough round into each muffin cup and press evenly into the sides and bottom of the cup.
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13
Continue with remaining dough rounds.
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14
Bake until set and edges are light golden, about 10-12 minutes.
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15
Let cool in the pan completely before removing with a small offset spatula.
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16
Heat the jam in a small saucepan over medium heat until melted.
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17
Add the cherries and stir gently to coat completely.
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18
With a small teaspoon, transfer a cherry into each tart shell and drizzle with a little more warm jam.
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19
Allow to cool and set.
