Equipment: Food processor, rolling pin, mini-muffin pans.

1. In a food processor, add the flour, sugar, salt, and lemon zest, and pulse to combine.
2. Add the butter cubes and pulse about 5 times for 5 seconds at a time, until texture resembles oatmeal.
3. Sprinkle the ice water over the flour, and pulse a few more times until the dough begins to clump.
4. Dump the dough on to waxed paper, squeeze the clumps together, and press into a flat round. Place another sheet of waxed paper on top and roll the dough to ¼” thickness. Transfer dough, still within its waxed paper, to a cookie sh eet and refrigerate for at least 30 minutes.
5. Preheat oven to 375 degrees.
6. Remove dough from refrigerator, remove top sheet of wax paper, and cut 3” circles of dough with a cookie cutter. If you have a fluted cookie cutter, that’s the one to use.
7. Fit dough circles into mini-muffin pans. It’s okay if they crinkle a bit as you push them into the cup.
8. Spoon 1 teaspoon jam into each dough-filled cup.
9. Bake tartlets for 12-15 minutes, or until crust is lightly browned and jam is bubbling. Let cool before serving. Tartlets can be kept in an air-tight container for up to three days.