5 cups (1.25 litres) all-purpose unbleached flour

1 teaspoon (5 ml) baking powder

1 teaspoon (5 ml) salt

3/4 cup (180 ml) unsalted butter, softened

3/4 cup (180 ml) sugar

1 teaspoon (5 ml) vanilla extract

3 eggs

3 tablespoons (45 ml) water

4 pieces parchment paper, 12 x 17 inches (30 x 43 cm) each

In a bowl, combine the flour, baking powder and salt. Set aside.

In a separate bowl, cream the butter, sugar and vanilla with an electric mixer. Add the eggs one at a time, beating until the mixture is smooth. With the mixer on low speed or using a wooden spoon, add the flour mixture, alternating with the water. Shape the dough by hand into two discs.

Using a rolling pin, roll each disc between 2 of the pieces of parchment paper until you have 2 thin sheets of dough the same size as the paper. Without removing the paper, place the 2 dough sheets on a large baking sheet and refrigerate for 1 hour.

Lay the dough sheets on the counter. Peel the paper from the top and prick each dough sheet all over with a fork.

Tip: instead of working on the counter (as shown in the photos), you can simplify the process by transferring a dough sheet, paper side down, onto a 30 x 43-cm (12 x 17-inch) baking sheet. If necessary, use a pizza wheel or a knife to straighten the edges.

Spread the jam thinly on the dough sheet, leaving a 1-cm (1/2-inch) border. Invert the second dough sheet onto the first. Remove the parchment paper from the top.

Seal the edges by pressing the dough with your fingers. Trim off any excess with a pizza wheel or a knife. (The dough rectangle should be the same size as the baking sheet.)

Imagine the dough divided into 16 small rectangles (a 4-by-4 grid). Gently trace guidelines on the dough. Press the dough firmly along the guidelines with your thumbs or the sides of your hands. Cut along the lines using a fluted pastry wheel but do not separate the tarts. Prick each tart several times with a fork. (If you’re working on the counter, separate the tarts and transfer them to 1 large or 2 smaller baking sheets lined with parchment paper.) Refrigerate for 30 minutes.

With the rack in the middle position, preheat the oven to 190°C (375°F).

Bake until coloured a light gold, about 20 minutes. Let cool on the baking sheet. Separate the tarts along the guidelines.

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