DOUGH:
2 cups flour
1/4 cup confectioners' sugar
1/2 teaspoon kosher salt
10 tablespoons unsalted butter, cut in chunks
1/3 cup plus 2 tablespoons whole milk
FILLING:
3/4 cup sour cherry jam
2 teaspoons cornstarch mixed with 1 teaspoon cold water
1 large egg beaten with 1 teaspoon warm water
GLAZE:
1 cup confectioners' sugar, sifted
2 teaspoons whole milk
2 teaspoons corn syrup
1/2 teaspoon vanilla extract
Sprinkles {optional}
1. In a food processor, combine flour, sugar and salt. Add butter and process until it looks like coarse crumbs. Add yolk and milk; process until dough just comes together. Dump dough onto 2 large sheets of overlapping plastic wrap. Press into a disk, wrap and chill 30 minutes or overnight.
2. In a saucepan, cook jam and cornstarch mixture over medium heat, stirring, until slightly thickened and bubbly.
3. Line two baking sheets with parchment. On a lightly floured surface, divide dough in half; form into rectangles. Roll one out to 16 by 9 inches. Using a ruler and pizza cutter, cut dough into 12 3-by-4-inch rectangles. Set on a baking sheet and chill while you repeat with remaining dough.
4. Lightly brush half the rectangles with beaten egg. Dollop a tablespoon of cooled filling into the center of each. Spread it, leaving a 1/2-inch border. Top with a plain dough rectangle, pressing edges together with your fingertips. Crimp edges. Put 6 tarts on each baking sheet, and prick the centers all over with the fork. Refrigerate.
5. Preheat oven to 375 degrees. Bake tarts, rotating halfway through, until golden brown, 15-18 minutes. Let cool on a wire rack; glaze.
6. Whisk glaze ingredients until smooth. Spread on the tarts and decorate, if you like.
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