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40 MIN
20 MIN
1 H
16 tarts







  1. In a bowl, combine the flour, baking powder and salt. Set aside.
  2. In a separate bowl, cream the butter, sugar and vanilla with an electric mixer. Add the eggs one at a time, beating until the mixture is smooth. With the mixer on low speed or using a wooden spoon, add the flour mixture, alternating with the water. Shape the dough by hand into two discs.
  3. Using a rolling pin, roll each disc between 2 of the pieces of parchment paper until you have 2 thin sheets of dough the same size as the paper. Without removing the paper, place the 2 dough sheets on a large baking sheet and refrigerate for 1 hour.
  4. Lay the dough sheets on the counter. Peel the paper from the top and prick each dough sheet all over with a fork.
  5. Tip: instead of working on the counter (as shown in the photos), you can simplify the process by transferring a dough sheet, paper side down, onto a 30 x 43-cm (12 x 17-inch) baking sheet. If necessary, use a pizza wheel or a knife to straighten the edges.
  6. Spread the jam thinly on the dough sheet, leaving a 1-cm (1/2-inch) border. Invert the second dough sheet onto the first. Remove the parchment paper from the top.
  7. Seal the edges by pressing the dough with your fingers. Trim off any excess with a pizza wheel or a knife. (The dough rectangle should be the same size as the baking sheet.)
  8. Imagine the dough divided into 16 small rectangles (a 4-by-4 grid). Gently trace guidelines on the dough. Press the dough firmly along the guidelines with your thumbs or the sides of your hands. Cut along the lines using a fluted pastry wheel but do not separate the tarts. Prick each tart several times with a fork. (If you’re working on the counter, separate the tarts and transfer them to 1 large or 2 smaller baking sheets lined with parchment paper.) Refrigerate for 30 minutes.
  9. With the rack in the middle position, preheat the oven to 190°C (375°F).
  10. Bake until coloured a light gold, about 20 minutes. Let cool on the baking sheet. Separate the tarts along the guidelines.


  1. In a bowl, combine the sugar and water. Add food.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.