INGREDIENTS
For the dough:
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon fine salt
- 2 sticks (8 ounces) cold unsalted butter, cut into 1/2-inch cubes
- 2 large egg yolks
- 1/4 cup milk (not nonfat)
To assemble the tarts:
- Flour, for rolling the dough
- 1 large egg
- 1 teaspoon water
- 1/2 cup plus 2 tablespoons strawberry jam or preserves
For the glaze:
- 3/4 cup powdered sugar, sifted
- 1 tablespoon milk (not nonfat), plus more as needed
- 1 teaspoon freshly squeezed lemon juice
- 1/4 teaspoon vanilla extract
INSTRUCTIONS
For the dough:- Whisk the flour, sugar, and salt in a large bowl until combined. Add the butter and toss with your fingers until well coated in the flour mixture. Using a pastry blender or your fingers, cut or rub the butter into the dry ingredients until reduced to pea-size pieces.
- Whisk the egg yolks and milk in a small bowl until combined. Add the egg-milk mixture to the flour mixture and mix with your hands until large clumps form. Turn the mixture out onto a work surface and knead briefly, smearing the butter into the dough with the heel of your palm until the dough completely comes together, about 1 minute.
- Divide the dough into 2 equal portions and shape into 2 (6-by-5-inch) rectangles. Wrap each tightly in plastic wrap and refrigerate at least 1 hour.
- Heat the oven to 375°F and arrange a rack in the middle. Line a baking sheet with parchment paper; set aside.
- Lightly dust a work surface with flour and roll 1 dough portion out into a rough 12-by-10-inch rectangle, rotating the dough and reflouring the surface and rolling pin often to prevent the dough from sticking. Using a pizza cutter or sharp knife, trim the dough to a 10-1/2-by-9-inch rectangle. Cut that into 6 equal rectangles (each about 3 1/2 inches wide by 4 1/2 inches tall). Using a flat spatula, transfer the rectangles to the prepared baking sheet, leaving about 2 inches of space between each. Place the baking sheet in the refrigerator.
- Whisk the egg and water in a small bowl until evenly combined; set aside.
- Roll out the second dough portion to the same dimensions as the first, trim, and cut into 6 rectangles. Using a fork, prick the dough all over.
- Remove the baking sheet from the refrigerator and brush a thin coating of the egg wash over each dough rectangle. Spoon 1 tablespoon plus 2 teaspoons of the jam onto each rectangle. Spread the jam into an even layer, leaving a 3/4-inch border.
- Place the pricked rectangles on top of the jam-covered rectangles. Press on the edges to adhere, and push down gently on the filling to slightly flatten. Using a fork dipped in flour, crimp the edges of the tarts. Bake until golden brown, about 23 to 25 minutes. Transfer to a wire rack and let cool completely before glazing.
- Place all of the ingredients in a small bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick.)
- Set the wire rack with the tarts on it over a baking sheet. Using a spoon, drizzle about 1 tablespoon of the glaze over each tart. Let set before eating, about 15 minutes.