1 3/4 c flour, plus more for dusting
2 T sugar
1/4 t salt
3/4 t cinnamon
12 T unsalted butter, cut into small pieces
2 lg egg yolks
1 c jam, assorted flavors
1 T heavy cream

Heat oven to 350. In food processor, combine flour, sugar, salt & cinnamon; process for 10 seconds. Add butter and process until mixture resembles coarse meal, 15-20 seconds.

Combine 1 egg yolk with 2 T ice water and add to flour mixture. Process until the dough comes together, about 7 seconds. Transfer to work area surface and compress into a flattened circle.

Lightly dust work surface with flour; roll out dough to just thinner than 1/4 inch. Using a round or square cookie cutter, cut out shapes and press into 2 to 3 inch tartlet tins or a small muffin-top pan. Shape crust as desired, fill each with 1 1/2 to 2 tsp jam and decorate tops with cutouts of dough. At this point, the tarts can be refrigerated for several hours.

Combine remaining egg yolk with cream, lightly brush exposed dough with egg wash. Bake until golden brown, 20-25 minutes. Transfer to rack to cool.

Makes 16 tarts

Enjoy these, Kelly...they are easy to make and look very impressive !!