- 2 cups Bob’s Red Mill Pastry Flour
- ½ cup granulated sugar
- 1 teaspoon Bob’s Red Mill Baking Powder
- ¼ teaspoon kosher salt
- ¾ cup butter, cold and cut into ½” cubes
- 1 large egg
- 1 large egg yolk
- 1 teaspoon freshly grated orange zest
- 1 teaspoon almond extract
- 1 jar (13 ounces) Bonne Maman Cherry Preserves
- 1 large egg
- 1 Tablespoon heavy cream
- 2 Tablespoons confectioners sugar
In a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder and salt. Turn the mixer to low to combine the ingredients.
Add the chilled cubed butter and mix on medium-low speed until the butter becomes the size of small peas.
Add the egg, and then the egg yolk, mixing well after each addition. Scrape down the bowl using a spatula, then add the orange zest and almond extract and continue to mix on medium-low just until the dough comes together to form a ball.
Transfer the dough to a lightly floured work surface and from it into a round disk that’s about 1” thick. Wrap the dough in plastic wrap and chill in the fridge for 1 hour.
Preheat the oven to 350°F. Grease 24 mini tart molds or mini muffin pans with cooking spray, or butter.
Break off a tablespoon of chilled dough and form it into a ball. Press the dough into the base of the mini tart mold or muffin tin and evenly press it up against the sides. (If your fingers start to stick to the dough, dust them with flour.) Trim off any excess dough using a paring knife. Repeat with the remaining molds until you have 24 shells.
Make the egg wash: in a small mixing bowl, whisk together the egg and cream. Set aside.
Fill each tartlet with a rounded teaspoon of preserves, and lightly brush the edges of the tartlets with the egg wash using a party brush.
Take the remaining dough and place it on a lightly floured surface. Roll the dough to ¼” thickness. Using a shot glass (or a 2” pastry cutter), cut out 24 tart “lids.” Place the lids over the preserves filled tartlets and press the dough around the edges of the mini molds to seal the cookies. The excess dough can be reused to form more lids if needed.
Bake the cookies for 18 to 20 minutes or until the cookies are golden brown. Remove from the oven and let cool for 10-15 minutes before unmolding the cookies. Transfer the cookies to a baking rack to cool completely. Once completely cool, dust with powdered sugar and serve.