Ages: 3 years and up
These delicious holiday treats, whipped up from piecrust and seedless jam, are so easy to make, your little baker can do almost everything herself. She'll need grown-up assistance with just the oven - and doing the dishes, of course!
Ingredients
- Cooking spray
- 3-pack of disposable mini muffin pans
- 1/4 cup seedless jam (we put 1/2 cup in our bottle for easier squeezing)
- Plastic squeeze bottle (available in the candy-making aisle of craft stores)
- 2-inch-diameter round cookie cutter or a cup of similar size
- Unbaked piecrust (we used Pillsbury Refrigerated Pie Crusts)
Instructions
- Heat the oven to 350˚. Generously grease the muffin pans. Then spoon the jam into the plastic squeeze bottle.
- Cut the dough into 36 circles. Press one circle into each cup of the muffin pans and pinch to fit.
- Squeeze a small amount of jam (roughly 1/4 teaspoon) into each cup. Bake the tarts until golden brown, about 15 minutes. Set the tarts on a rack to cool, about 45 minutes. Makes 36 tarts.
