This simple jelly tarts recipe has been passed down in my family for over 100 years! When it comes to pastries, these cookies are by far my favorite. Made with my great-grandma’s pie crust recipe and topped with a sprinkle of sugar. They’re easy, flaky, sweet and delicious.

My childhood is full of memories of whipping up goodies in the kitchen with my great-grandmother (Nanny), my grandmother and my mom. There were special pies for Thanksgiving, cakes for birthdays and cookies for just about every occasion ever (even Tuesdays.)

Now that I have a family of my own, I bake the same treats and celebrate with the same traditions. We make my grandma’s sweet buns every year around the holidays. I serve Nanny’s pies on Thanksgiving. And I make sure to bake plenty of my mom’s cookies to decorate (although she swears that I bake them wrong.)

When I was young, Nanny had me spend a day in her kitchen and taught me how to make her famous pie crust. The recipe has been in our family for over 100 years – being updated and upgraded throughout the generations. (Click here for the recipe.)

We made my first pie together, but my favorite part of the day was making jelly tarts out of the extra pie crust. They became my favorite treat.

How to Make Nanny’s Jelly Tarts

My great-grandmother passed away just a few days shy of her 107th birthday. She was funny and independent until the very end, and even now – a few years later – it feels weird that she’s gone. I miss her, but I inherited her rolling pin and her tin cookie cutters, and I always feel close to her when I’m baking.

And especially when I’m baking her jelly tarts.

They’re the perfect combination of flaky pie crust and sweet jelly. While I prefer strawberry, you can use any jelly flavor that you want.

My dad swears by peach, but I’m a strawberry girl through and through.

And making them is so incredibly simple.

You start with my great-grandma’s pie crust recipe. Then you roll it out and cut it into the shapes of your choice. You’ll need a large and small shape for the top and the bottom.

You can even bake some just as pie crust cookies without the jelly too.

Once you’ve rolled them out, place the bottom of the tart on your cookie sheet. Add a small spoonful of jelly, and plop on the top.

I then like to sprinkle with a little bit of sugar before baking.

Bake at 400 degrees for 10 to 12 minutes. And then enjoy these glorious jelly tarts.

I would just be careful about sharing them with others – because once they taste them – they will be begging for them every single day.

Don’t say I didn’t warn you!

Simple Jelly Tarts Recipe

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