Sour Cherry “Toaster” Tarts
Makes: 12 toaster tarts
For the dough:
  • 2 cups (10 oz/315 g) all-purpose flour
  • ¼ cup (1 oz/30 g) confectioners’ sugar
  • ½ tsp kosher salt
  • 10 tbsp (5 oz/155 g) unsalted butter, cut into chunks
  • 1 large egg yolk
  • ⅓ cup (3fl oz/80 ml) plus 2 tbsp whole milk
For the filling:
  • ¾ cup (7 ½ oz/235 g) sour cherry jam, or your favorite flavor
  • 2 tsp cornstarch mixed with 1 tsp cold water
  • 1 large egg beaten with 1 tsp warm water
For the glaze:
  • 1 cup (4 oz/125 g) confectioners’ sugar, sifted
  • 2 tsp whole milk
  • 2 tsp corn syrup
  • ½ tsp pure vanilla extract
  • Sprinkles (optional)
  1. To make the dough, in a food processor, combine the flour, confectioners’ sugar, and salt and process until blended. Add the butter and process until the mixture looks like coarse crumbs. Add the egg yolk and milk and process until the dough just comes together. Dump the dough onto 2 large sheets of overlapping plastic wrap. Press the dough into a disk, wrap with the plastic wrap, and refrigerate for about 30 minutes or overnight.
  2. To make the filling, in a small saucepan, cook the jam and cornstarch mixture over medium heat, stirring, until slightly thickened and bubbly. Let cool.
  3. Line 2 baking sheets with parchment paper.
On a lightly floured work surface, divide the dough in half and form each half into a rough rectangle. Roll one rectangle until it measures about 16 by 9 inches (40 by 23 cm). Using a ruler and a pizza cutter, cut the dough into 12 small rectangles, each about 3 by 4 inches (7.5 by 10 cm). Set the rectangles on a baking sheet and refrigerate while you repeat with the other piece of dough.
  4. Lay half of the rectangles on the work surface and lightly brush with the beaten egg. Dollop a tablespoon of the filling into the center of each. Spread it out on the dough, leaving a border of about 1⁄2 inch (12 mm). Top with a plain dough rectangle and press the edges together with your fingertips, being careful not to let the filling ooze out the sides. Crimp the edges with a fork. Put 6 tarts on each baking sheet, spacing them evenly, and prick the centers all over with the fork. Refrigerate while the oven preheats.
  5. Position 2 oven racks evenly in the oven and preheat to 375°F (190°C). Bake the tarts, rotating the pans once halfway through, until golden brown, 15–18 minutes. Let cool on a wire rack.
  6. Meanwhile, to make the glaze, whisk together the confectioners’ sugar, milk, corn syrup, and vanilla until smooth. Smear the glaze on the tarts and decorate with sprinkles, if you like.
Recipe by Bakepedia at