What to do with the leftover pie crust from my quiche? I remembered my mom's jelly tarts from childhood fondly. It actually kills two birds with one stone: remnants from the jam jar and unused dough.
For this batch, I used peach preserves bought for my trip down memory lane. I made small empanada-style tarts: the edges were folded over and pinched, crimped with a fork, pierced a few times for venting in the oven, then sprayed with cooking spray.
Into the oven, at 375° for about 10 minutes. Perfect! I ate all of these for dessert last night, too. There, I admitted it. And now, on to training.
