Directions

1

preheat oven to 400f

2

Cut butter into smaller cubes if needed

3

You can also make this like pasta by hand if you feel like, which I do a lot because I hate cleaning machines

4

Add dry ingredients into mixer bowl

5

Add egg yolk and then butter a few cubes at a time until integrated and smooth.

6

Take dough out and form into a ball, then flatten into a rectangle about and 1-2 inches thick.

7

Cover dough in plastic wrap and put in fridge for 20 minutes. While this happens make the filling.

8

FILLING

9

In a pot bring the jam and water up to a simmer but don't boil away volume.

10

Add corn starch

11

Cook for 5 minutes

12

Cool it down

13

MAKE THE PASTRIES

14

After 20 minutes roll out dough until it is 1/8'' thick and at least 9x12 inches. Work quickly and don't let the dough heat too much. If it ends up smaller just change the overall measurements.

15

Cut the dough into thirds making a bunch of 3x4'' rectangles.

16

Add a tablespoon of jam filling or the amount you like to every other piece of dough.

17

Brush the edges of the rectangles with egg. Then seal egg wash to egg wash two pieces of dough creating a pastry pouch.

18

Once all the pastries are filled poke through the first layer of each a few times with a fork so the puff and don't explode.

19

Put pastry in the oven on parchment paper or silpat in a sheet pan.

20

Lower oven temp to 375 and bake 30 minutes until browned to your liking.

21

MAKE TOPPING

22

Add sugar into bowl and start mixer on medium low

23

Add cream until it becomes a glaze that isn't too thin

24

FINISH TARTS

25

Once these are out of the oven work quickly. Going too slow and you topping glaze wont melt enough and the sprinkles won't stick.

26

Once they're out cover with a spoonful of icing and then add sprinkles.

27

Let cool for a few minutes to not burn your mouth and enjoy!