Jam Tarts
Yield
12 servingsPrep
10 minCook
15 minReady
8 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | teaspoon |
lemon juice
|
|
| 4 | ounces |
cream cheese
|
|
| 1 | cup |
unbleached all-purpose flour
|
|
| 1 | tablespoon |
maple syrup
|
|
| 1 | x |
fruit jam
or preserves |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 5 | ml |
lemon juice
|
|
| 5 | ml |
lemon juice
|
|
| 115.6 | ml/g |
cream cheese
|
|
| 237 | ml |
unbleached all-purpose flour
|
|
| 15 | ml |
maple syrup
|
|
| 1 | x |
fruit jam
or preserves |
*
|
Directions
Melt butter.
Blend in cream cheese, maple syrup and lemon juice.
Add flour and combine until dough is smooth.
Chill overnight.
Roll dough to ¼ inch thickness.
Cut into 3-inch rounds.
Make an indentation in the center of each.
Spoon jam into each indentation.
Bake on oiled cookie sheets at 450℉ (230℃) for 15 minutes.
Crust should be golden brown and possibly flaking.
If not, return for additional few minutes.
