Ingredients
8
8 servings
- •1 (15 ounce) package refrigerated pie crusts
- •0.25 cup strawberry jam, divided
- •2 cups confectioners' sugar
- •2 tablespoons milk
- •0.5 teaspoon vanilla extract
- •1 tablespoon colored decorating sugar, or as needed
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper.
- Unroll pie crusts, place on a lightly floured work surface, and roll slightly with a rolling pin to square the edges. Cut each crust into 8 equal-sized rectangles.
- Place about 2 teaspoons strawberry jam in the center of 8 squares. Spread jam out to within 1/4-inch of the edge. Top each with another pastry square and use a fork to crimp together, sealing in jam. Use a knife to trim pastries, if desired. Transfer filled pastries to the prepared baking sheets.
- Bake in the preheated oven until edges are lightly golden brown, about 7 minutes. Allow to cool on the baking sheets.
- Stir together confectioners' sugar, milk, and vanilla extract in a bowl to make a spreadable frosting. Spread cooled tarts with frosting and sprinkle with colored sugar.
Nutritional Facts
Per 8 servings
- Calories: 398
- Carbohydrate: 61g
- Fat: 16g
- Fiber: 2g
- Protein: 3g
- Sugar: 38g
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