Instructions

In a food processor add flour, salt and sugar. Pulse to combine.

Next add the cold, cubed butter and pulse 7-10 times until the butter is the size of peas. With the food processor running, add the water a tablespoon at a time until the mixture begins to come together. If you need more than 5 tablespoons of water continue to add, a tablespoon at a time, until the dough forms. If the dough gets too wet, you can add a little more flour until you reach the desire texture.

Once the dough has formed, dump it out on to a floured surface and form into a ball. Divide into two equal portions and flatten them slightly into disks. This will make it easier to roll out. Wrap each disk in plastic and place in the refrigerator to chill for 30 minutes.

When the dough has chilled, remove from plastic and place on a lightly floured surface. Working with one disk at a time, roll out into a rectangle that is 12 x 10-inches. The dough should be between 1/8 and 1/4 of an inch in thickness.

Cut the dough horizontally and then cut each strip into four equal pieces. This will give you eight rectangles. Repeat with the second disk for a total of 16 rectangles.

Place eight of the rectangles on a parchment paper lined baking sheet. Spoon 1 to 1 1/2 tablespoons of the preserves or pie filling into the center of each rectangle, leaving about a half inch border.

Crack the egg into a small bowl and whisk lightly. Using a pastry brush or your finger, paint the the egg wash around the perimeter of the preserves or pie filling. Top each with the remaining rectangles. Gently press down around the edges to seal top to bottom. You can use a fork to crimp the edges. This gives a nicer look and ensures the preserves or filling don’t slip out.

With a toothpick poke 4 holes in the top of each pastry. This will allow the steam to release when baking. Transfer the pastries to the freezer and chill for 2 hours.

Preheat the oven to 375F.

Remove the pastries from the freezer and place in the oven. Bake for about 25 minutes, rotating the pan halfway through, or until golden brown. Let cool on the baking sheets slight before transferring to a cooling rack to cool completely.

Next make the glaze. Whisk together the milk and the confectioners sugar until you’ve reached the desired consistency. The glaze should be loose enough so you can easily spoon it onto the pastries but thick enough and opaque, about the consistency of glue. You can adjust adding more confectioners sugar or more milk as needed.

Spoon the glaze over the tops of the pastries, allowing the excess to run down the sides and through the cooling rack. Sprinkle with rainbow sprinkles. Allow the glaze to set, about 10 minutes, then serve and let the kid in you rejoice!

Recipe Tip

These can be stored in an airtight container for 4 to 5 days. If desired, the fruit tarts can be prepared in advance, kept in the freezer overnight, and baked the next day. Delicious!