Bomma Breakfast Tarts

Preheat oven to 375 degrees. Crack the egg into a small bowl and beat it with a fork until well mixed. Sprinkle 1 tablespoon of the sugar on the work surface. Turn the pie-crust shell over onto the sugared work surface. Carefully press the crust down, being careful not to tear it. Sprinkle another tablespoon of sugar on top of the crust. With a rolling pin, gently roll over the crust to press the sugar in --- try not to roll the crust any thinner. Using a large oval cookie cutter (or a knife to trace around an oval object ), cut out an even number of ovals. Transfer half to a parchment-lined baking sheet. With a pastry brush, brush egg mixture around the edges of each oval on the sheet, covering only about 1/4 inch of the edge with egg. Place 1 teaspoon of the jam on each oval and spread it out to where the egg wash begins. With the smallest round cookie cutter you have, or a small knife, cut a small circle out of the center of each of the remaining ovals. Center these ovals over those with jam on them. With your finger, gently press the edges of the tarts together to seal them. Brush the top of each tart with the remaining egg mixture. Sprinkle additional sugar on top of each. Bake for 15 minutes, or until golden brown. Decorate with the icing after tarts have cooled. Per serving (based on five): 274 calories, 4 grams protein, 13 grams fat (percent calories from fat, 44), 35 grams carbohydrates, 43 milligrams cholesterol, 216 milligrams sodium, 1 gram fiber.