Jam Thumbprint Tarts

Jam Thumbprint

2/3 cup butter*, softened
3 – 4 T. honey
2 egg yolks
1 tsp. vanilla
½ teaspoon salt
1 ½ cups soft white wheat flour

Strawberry Jam or spread

Cream together butter and honey. Beat in yolks, vanilla and salt. Stir in flour. Chill. In greased mini muffin tins, gently pat about 1 T. dough. Indent top of cookie deeply with thumb. Bake in 350 degree oven for 17 – 20 minutes or until lightly brown. While still warm, top with a generous dollop of jam. Makes exactly 3 dozen delicious cookie tarts.

*To make these dairy free, you can substitute vegetable shortening for the butter.

Rhubarb Tart

Sometimes I like to be very individual, and sometimes I see things that I think would be a little challenging and I want to recreate them. I present such a case here….

Behold the Tart!

Rhubarb Tart PlaidI used the Rhubarb Tart Recipe found on Baking A Moment and decided to use her suggested alternative for the Pastry Cream Recipe since I had the ingredients for that on hand! I used a Sweet Pastry Crust from Joy of Baking, which was fun to make, but wish I’d gone with something a little more buttery and less sweet. There is always next time!

Note: I don’t have a lovely fluted edge tart pan, so I used a simple bread pan and pressed the crust into shape up the sides about 1/2″ – 3/4″. I’m out of parchment paper too, so I crossed my fingers that the crust would come out of the pan – and it did. Just barely. Use what you have, do what you can! Don’t let a simple thing like the wrong pan stop you!

My rhubarb design definitely turned out a lot more yellow, so I will probably wait to try my next rhubarb dessert until the variety that is more red is ready for picking. Although that is definitely a spring color scheme going on up there! It looks very retro and reminds me of a lady in a green suit with pearls and white gloves.

With the six leftover egg white I had from the pasty cream, I whipped up this White Cake Recipe from i am baker. It’s sitting wrapped on the counter just begging for strawberries and cream. I followed the link to her inspiration cake since I didn’t have 8″ pans. One of the cakes didn’t turn out of the pan quite as easily as I would have liked (no parchment again!), but that meant I got to taste some crumbs and they were DELICIOUS.

All that to say that I spent a lot more time in the kitchen yesterday than I had planned, so today I need to do more work on the office. We have relatives coming into town this weekend and I know my husband really wants it to look nice before they get here. It’s still pretty raw, so yikes, no pressure!

Off to conquer some more minimalizing!

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