2 sticks cold salted butter, chopped into 4 pieces each
1/4 cup sugar
1/4 cup milk
1 teaspoon vanilla
1 cup strawberry, blueberry, apricot, or other flavor of jam (seedless is best) or "all-fruit" spread
Powdered sugar for dusting
Preheat your oven to 350 degrees, and have ready a mini-muffin or mini-tart pan.
In the bowl of a food processor combine the flour, sugar, milk, vanilla, and butter. Pulse until the mixture forms a ball.
Turn the dough out onto a floured board and form into a log. Divide the log in half and divide each half into 15 pieces.
Place a ball of dough in the cup of a mini-muffin pan and, using a dough tamper or your fingers, press down until the dough reaches the top of the cup.
Spoon two teaspoons or so of jam into each tart shell, making sure the tart shells are not too full. Bake for 25 to 30 minutes, or until the tarts are golden brown and the jam is bubbling. Cool in the pan for 30 minutes before removing to a rack to cool the rest of the way. This step is important so that the hot, liquid jam doesn't spill out of the tart shells.
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