Jammin' Tarts

Per Serving (1 tart): 1 Point+
43 calories, 1.5g fat, 80mg sodium, 8.5g carbs, <0.5g fiber, 1g sugars, 1g protein

The recipe: "Hungry Girl 1-2-3", pages 260 - 261

Since I had another half-sheet of the Pillsbury Seamless Dough to use up, I figured I should make another recipe.  The book actually refers you to this recipe from the Creamed Corn-Cheese Bite recipe in order to give you a way to use up the dough you already opened.  I didn't really want to double the creamed corn recipe, so it seemed like a good idea to make this one. 

I think I may have rolled out the dough a little too thin, since I ended up with quite a bit of excess dough hanging over the edges of the cups.  I was fine with that, though, since it gave me plenty of dough to work with to seal up the edges of the cups so the jam didn't leak out.  Even so, I had a couple of them that ended up leaking when I took them out of the pan.

These tarts were very easy to make.  Just cut the dough into 12 pieces, place into a mini-muffin pan, brush with egg whites (I used Egg Beaters, which is mostly just egg whites), and place two teaspoons of the filling inside.  The filling was just 1/2 cup of sugar-free jam and two teaspoons of cornstarch mixed together.  Super easy!  I used blackberry sugar-free jam, but you can use any flavor you like. 

These turned out pretty good.  I thought they were a little better after they had cooled down a bit and the jam had solidified more.  I would suggest waiting to remove them from the pan until they have cooled, since the jam would be a little more solid and might not leak out as easily if there is a little bit of a tear or hole in the dough.

A fun, easy treat to make.  These would be good to use as an hors d'oeuvres at a party.  If they are going to sit for a little bit, I would leave off the powdered sugar, though.  I found that the sugar that was on the jam part ended up liquifying pretty quickly.