Baking Mix
Icing Mix
Lavender Flowers
2 Sticks Cold Butter
1/4 - 1/2 Cup Ice Water
Mixing Bowl
Wooden Spoon, Spatula or Flexible Dough Scraper
Rolling Pin
Baking Tray
In a mixing bowl, combine baking mix and cold grated butter, cutting in using a fork or a pastry cutter.
Add in ice water, one tablespoon at a time, until just combined.
Split dough into 4 pieces. Wrap in plastic wrap, and chill for 30 minutes.
Note: This dough also comes together quickly with a few pulses in a food processor.
Roll out and cut 3”x4” rectangles (4 rectangles per piece of dough – 16 total). Store the cut rectangles in the fridge as they are completed.
Collect the scraps of dough and chill. Roll out and cut another 4 rectangles to achieve a total of 20 rectangles.
Chill in-between rolling and cutting to keep your dough cold.
Prepare an egg wash by whisking together 1 egg with 1 tablespoon of water.
Brush the rectangles with an egg wash (Note: You can also use water in lieu of an egg wash).
Spoon jam onto one rectangle leaving a 1/4" border. Gently place a second rectangle atop the jam-filled rectangle.
Using a fork, crimp the edges of the rectangle. Prick the top with a fork. Repeat for all.
Chill for 15 minutes, and pre-heat oven to 325ºF.
Bake for 30-35 minutes, turning the pan halfway through.
Let cool on a wire rack fully before icing.
In a shallow bowl (wide enough to fit your pastry tart), sift in icing mix, breaking up any clumps with a fork before adding in liquid.
Add in 1-3 tablespoons of water (1 tablespoon at a time to achieve a thick icing), smoothing out any clumps with the back of a spoon or rubber spatula.
Dip pastry tarts face down in icing to coat.
Sprinkle with lavender flowers and return to drying rack to set icing.
Repeat for all pastry tarts, and enjoy.
