Puff Pastry Jam Tarts

Preheat the oven to 425°F (218°C) and line 2 sheet pans with parchment paper. Then, whisk the egg with 1 Tablespoon (15 milliliters) of water in a small bowl. Set it aside for later.

Next, unroll one sheet of puff pastry on a lightly floured surface. Roll the puff pastry into a 9×12-inch rectangle. Use a sharp knife or pizza cutter to slice the puff pastry into 12 3×3-inch squares. (This definitely does not have to be perfect.) Line the puff pastry squares on one of the prepared sheet pans about 2 inches apart. Place the sheet pan in the fridge to keep the puff pastry chilled. Repeat the process with the remaining sheet of puff pastry.

Use the tines of a fork to lightly dock the centers of the puff pastry squares. Don't press all the way through, or the jam will leak out the bottoms of the tarts! Then, spread about 1 teaspoon of jam in the center of each puff pastry square, leaving a 1/2-inch gap around the edges.

Working one at a time, fold one corner of a puff pastry square over the jam. Fold the second puff pastry corner over the first, pressing firmly to seal. (Really seal the centers together so they don't pop open in the oven.) Fold the remaining tarts.

Use a pastry brush to brush the outside of the puff pastry with the egg wash. Bake the bites for 15-18 minutes, until the puff pastry is light golden-brown. Remove the tarts from the oven. Then, use a small spoon to dollop about 1/2 teaspoon more jam on each tart to replace any that leaked out. Bake for another 3-5 minutes, just until the jam is set and the puff pastry is golden brown.

Let the tarts cool on the sheet pan for about 10 minutes. If any of the burnt jam is sticking to the tarts, just break it off the pastry, it should come off pretty easily! Transfer the tarts to a wire rack to cool completely.

Combine all of the glaze ingredients together in a small bowl. Whisk until smooth. If the glaze is too thick, add another 1/2-1 teaspoon of milk. If it's too thin, add more powdered sugar, 1-2 teaspoons at a time. It should be drizzly and the consistency of glue.

Use the tines of a fork to drizzle the glaze over the cooled tarts. Let the glaze harden, about 30-60 minutes. Enjoy immediately, or store the cooled tarts in an airtight container for 2-3 days.