Let your imagination be your guide when forming these little tarts; giving each one a singular look enhances its appeal and creates an enticing display, but you can always replicate favorite patterns. Use aspic cutters (available at baking supply stores) or small cookie cutters to make designs, or cut strips of dough to form mini lattice tops. You may also want to vary the flavor—and color—of jam in the fillings.

　　

Ingredients

Makes 16

　　

For the Crust

1 3/4 cups all-purpose flour, plus more for dusting

　　2 tablespoons sugar

　　1/4 teaspoon salt

　　3/4 teaspoon ground cinnamon

　　3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces

　　2 large egg yolks

　　2 tablespoons ice water

　　1 tablespoon heavy cream, for egg wash

　　

For the Filling

1 cup best-quality jam, in assorted flavors

　　

Step 1

Make the crust: In a food processor, pulse to combine flour, sugar, salt, and cinnamon. Add butter and pulse until mixture resembles coarse meal.

　　

Step 2

Combine 1 egg yolk with the water and drizzle evenly over flour mixture. Pulse just until dough comes together. Press dough into a disk and wrap in plastic. Refrigerate until firm, 1 hour or up to 1 day.

　　

Step 3

Preheat oven to 375°F. On a lightly floured surface, roll out dough just thinner than 1/4 inch. Cut out round or square shapes and press into 2- to 3-inch tartlet tins. Trim excess dough flush with rims; fill each shell with 1 1/2 to 2 teaspoons jam, and decorate tops with cutouts or thin strips of dough. (Assembled tarts can be refrigerated for several hours.)

　　

Step 4

Combine remaining egg yolk with the cream; lightly brush over dough. Bake until pastry is golden brown, 20 to 25 minutes. Unmold tarts and let cool completely on a wire rack.

　　Martha Stewart's New Pies and Tarts