Have you seen The Dragon Prince? If not, what are you even doing right now? Get off this blog and go immediately to Netflix. Seriously. It’s one of the best shows like it that I’ve seen, the writing is fabulous, and it’s just been renewed for 4 more seasons!
WHEN you watch it, I hope you’ll be as delighted as I was by the recurring appearances of Jelly Tarts. They’re portrayed as delicious and utterly scarfable as Sansa’s lemoncakes, so I knew I had to add them to my list. The show even specifies that they’re a Persimmon flavor at one point, although we also see a red version, so I think it’s fair to use your favorite jelly. Also, I looked online and couldn’t find persimmon jelly, so that pretty well rules that out, doesn’t it? ;)
One of the show’s creator’s stated that the tarts are based on Hamentaschen, so that’s what I’ve taken my cue from as well. I started with the dough recipe for rugelah, and embellished from there. For a jam, I had a mixed berry and also a spiced holiday version, and both were just great!
My version is a bit smaller than those that Ezran and Bait gobble down, but they’re no less snackable. In roughly the 2-bite range of size, each one I ate left me wanting just a little bit more. So I’d eat another, then another, and before I knew it, they were gone. As far as I can tell, that means they totally pass the test!
SO! Make up a batch of these, and hunker down with a delightful binge of The Dragon Prince. Let me know what you think of both!
Recipe for Dragon Prince Jelly Tarts
Ingredients:
- 1 stick butter, softened
- 8 oz. cream cheese, softened
- 1/4 cup sugar
- 1 egg, divided
- 1 1/2 cups flour
- 1/2 cup jelly or jam
Cream together the butter and cream cheese along with the sugar. Mix in the egg, then gradually add in the flour. You should end up with a nice soft dough that isn’t sticky- keep adding flour until it doesn’t stick to your hands. Divide into two pieces and set aside.
Preheat the oven to 350F and line a baking sheet with parchment paper. On a lightly floured surface, roll out one half of the dough to about 1/8″ thickness. Cut into 4″ rounds, saving the scraps to reuse. Lightly brush the outside edges of each circle with a little water. Drop a heaped teaspoon of jelly into the middle of each circle of dough, then gently fold and press three sides of the dough into the triangular shape pictured above.
Bake for about 12-15 minutes, until the tarts are just turning golden brown. Let cool for a few minutes, and enjoy!