Serves 2 dozen
1 cup plain flour
1/2 cup cold unsalted butter plus a few tablespoon to coat cookie sheet
1/2 cup sour cream
3/4 cup Blackberry Preserves
In a large bowl, combine butter and flour until it resembled crumbs. Stir in sour cream and mix well
Wrap the dough in saran wrap and refrigerate for 2 hours.
Pre-heat oven to 350 degrees.
Lightly butter 2 cookie sheets then set aside.
Roll on heavily floured surface to 1/8-inch thickness.
Cut with a large round cookie cutter.
Fill center with 1 tablespoon preserves. Bring the sides up to the middle and pinch at the top.
Transfer tarts to cookie sheet.
Bake 20 minutes, or until sides of the tart is just beginning to brown.
Remove from the baking tray and cool on wire racks. When cooled, dust with powdered sugar
Note: The dough is extremely moist and sticky. I had to use a little more flour to roll the dough than I would for other types of dough. Also, since the dough and filling are very wet the cooking time doesn’t have to be exact. I accidentally left one tray in about 5 minutes too long and they still tasted pretty good. I wouldn’t do it on purpose but if you are anything like me you have a tendency to get distracted in the kitchen. It’s nice to know that you don’t have to stare at the tart so you don’t miss your window of opportunity to pull them from the over.
This recipe has been
adapted tweaked from EatTheOlympics.com