Recipe

Step 1: Preheat oven to 425°F.

Step 2: For crust, combine flour and salt in a large bowl. Add butter and shortening. Mix together until dough is crumbly. Add water, 1 tbsp at a time, until mixture forms a ball.

Step 3: Separate the dough into two equal balls. Roll out each on a lightly floured surface into a 1/8″-thick square, then cut out 3″ x 5″ rectangles. Collect leftover scraps and roll out again to use up all dough.

Step 4: Place 1 tsp of jam on each rectangle. Fold in half like a sandwich. Using fork tines, crimp and seal edges. Repeat with remaining rectangles and jam. Place sealed pastries on parchment-lined or greased cookie sheet and bake for 8-10 minutes, or until golden brown.

Step 5: Remove from oven and let cool completely.

Step 6: For glaze, mix the icing sugar and vanilla in a bowl. Whisk in about 1/2 tbsp milk at a time, until glaze is a thick syrupy consistency. Using a spoon, drizzle the icing over the cooled pastry and spread. Decorate with sprinkles while icing is still wet.

Makes 5 to 6 tarts