1. In a food processor, combine flour, sugar, salt and butter and pulse until mixture resembles coarse sand. Whisk together egg yolks and milk and, in 2 additions, add to the mixture in bowl, pulsing between additions. Continue to process until dough forms a ball. Divide in half, wrap in plastic wrap and refrigerate for 4 hours.
2. Preheat oven to 350 degrees. On a floured surface, roll out each ball of dough into a thin, 9"x 12" rectangle. Cut those into 10 equal rectangular pieces. Top 5 pieces with 2 T. each apricot preserves. Repeat on 5 other pieces using strawberry preserves. cover each tart with remaining rectangles of dough. Press edges with a fork to seal.
3. Place tarts on parchment-lined baking sheets. Brush tops with egg wash, then then cut a 2-in. slit in the top of each. Bake for 25 minutes. When cool, sprinkle with confectioners' sugar.
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