There’s something lovely about making a treat that slows you down. These little hand pies are buttery, jam-filled, and made with simple ingredients. They are sweet reminders that joy often comes from the quiet work of our hands.
Ingredients:
Crust:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold butter, grated
- ½ cup sourdough discard along with a few tablespoons of ice water (a little more if needed)or ½ cup ice water if you are not using any sourdough discard
- 1 egg, beaten with a splash of water
Filling:
- 1 cup strawberry jam or preserves
Icing:
- 1 cup powdered sugar
- 1–2 tablespoons milk
- Sprinkles (optional)
Directions
- Make the dough:
In a large bowl, mix the flour and salt. Cut in the cold butter with a fork until it looks crumbly. Add the sourdough discard and/or ice water and mix until the dough just comes together.
Split into two balls, flatten slightly, wrap, and refrigerate for at least 30 minutes. - Shape and fill:
Preheat your oven to 350°F and line a baking sheet with parchment paper.
Roll one dough ball out on a floured surface into a thin rectangle (about ⅛ inch thick). Cut into small rectangles.
Spoon a little jam onto half of the rectangles, leaving space around the edges. Place the remaining rectangles on top, and press the edges with a fork to seal. - Bake:
Brush the tops lightly with the beaten egg mixture and bake for 22–30 minutes, until golden. Let them cool on the pan. - Finish with icing:
Stir together powdered sugar and milk, then drizzle over the cooled tarts. Add sprinkles if you’d like.
Porch Reflection 🍂
Lord, thank You for the sweetness of small things. Thank You for time to rest and to create. We remember that joy often rises from humble, handmade moments. Amen.
