My mother used to make these tarts every time she made a pie. She would use the left over pie dough, or in our case, make extra because we loved them so much. She thinks she may have picked it up from my grandmother (my guess is yes) but since she’s fuzzy on the details I’m going to give Joey the credit here.
All you need to make these is pie dough, a nice firm jam like the Bonne Maman Cherry Preserves and a sprinkling of sugar. My mother makes her pie dough with shortening, a leftover from the depression era baking that went on during her childhood I imagine but I like mine with butter as well so I almost always use Julia Child’s Flaky Pie Dough (see "I Don’t Mean To Brag" post for recipe). You just need a healthy sprinkling of sugar when they come out of the oven to sweeten the deal.
Roll out pie dough and cut with biscuit cutter.
Place about a teaspoon of jam in the bottom, make an x in the middle of the top to release the heat (or they explode!) and crimp the edges with a fork.
Bake at 350 degrees for about 15 min.
One pie dough recipe yields about a dozen tarts………..