For the dough:
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 cup (1 stick) Earth Balance
1/4 cup cold plain almond milk
For the filling:
your favorite jam- I used 2 kinds: pear and fig
For the frosting:
1 1/2 cups powdered sugar
1 heaping Tbs jam
1 Tbs almond milk, plus more as needed
1. Preheat the oven to 450ºF. Line a large cookie sheet with parchment paper or a silpat and set aside.
2. In a large mixing bowl, sift together the flour and salt. Using a pastry cutter or your hands, cut in the soy margarine until the mixture resembles fine crumbs. Add the almond milk gradually, mixing until the dough just comes together and is neither sticky nor crumbly and dry.
3. On a lightly floured surface, roll out the dough until 1/8" thick into a large rectangle. Using a lightly floured pizza cutter, cut the dough into 12 equal rectangles. Using a lightly floured spatula, transfer 6 of the rectangles to the prepared sheet. Spoon about 2-3 Tbs of the jam to the middle of the rectangles, leaving about 1/4" border around the preserves. Place the remaining rectangles on top and gently pinch the edges, crimping until sealed. (You can dab a bit of water on the corners if this helps.) Bake for 7-10 minutes, or until the edges are lightly browned. Transfer the pan to a wire cooling rack and allow the tarts to cool for 10-15 minutes before icing.
|There's one missing because I ate it... :)|