2 ¼ cup whole-wheat flour, plus extra for rolling out the dough
½ teaspoon salt
2 sticks cold butter
½ cup water plus ice
1 egg beaten with a bit of water
7 – 8 tablespoons jam or jelly
Preheat oven to 375 deg. Line a baking sheet with parchment paper or a Silpat.
Put the flour and salt into the bowl of a food processor and pulse it briefly to combine. Put ice and water into a measuring cup. Cut the cold butter into cubes and add to the flour mixture. Pulse briefly until mixture is coarse and crumbly. With the food processor running, add about 1/3 cup of water to the top. Add only enough additional water as needed to form a ball. Chill the dough. When you are ready to make the tarts, roll on half of the dough thin into a rectangle. Cut the large rectangle into 12-16 rectangles all about the same size. You don’t have to be exact. And depending on your work space you may find it easier to roll the dough out in two batches. Lay half the rectangles onto the parchment sheet and place a tablespoon of your jam or jelly onto each one. Spread jelly onto rectangles, leaving a border around the edges. Top with the other rectangles, and use a fork to seal the edges. Poke a few holes in the tops of each one, and brush tops with the egg wash. Bake at 375 for 18-22 minutes or until golden brown.