4 oz. cream cheese, in small pieces
4 oz. cold butter, in small pieces
1 cup flour
⅓ cup beach plum jelly
an egg, lightly beaten
Work cream cheese, butter and flour together with fingertips or a pastry blender until a ball of dough can be formed. Wrap dough in waxed paper and refrigerate for at least two hours. Preheat oven to 425 degrees. Roll out dough to one-eighth-inch thickness on a lightly floured board. Cut into 2½-inch circles. Place a spoonful of jelly on each circle, brush the edges with egg and fold over to form a closed half-circle.
Press the edges together with the tip of a fork. Brush tops of tartlets with beaten egg, sprinkle with granulated sugar and place on an ungreased baking sheet. Bake for about 20 minutes, until lightly browned.
Makes about 20.