Remove the pie dough from the refrigerator and place onto a lightly floured work surface. Using a rolling pin, roll the dough out to approximately ⅛th of an inch thick.
Using a 2 ½ inch round cookie cutter, cut as many circles as possible, the remove the scrap dough, press it together, wrap in plastic and place back into the refrigerator to chill again.
Wet your finger in the small bowl of water and wet around the edges of each dough round.
Then, scoop about 1 ½ teaspoon of jam into the center of half of the dough rounds. Top them with the jamless dough rounds and gently press around the edges with your fingers, then using a fork, crimp around the edges to seal them.
Tranfser the tartlets to a parchment lined baking tray.
Repeat with the remaining pie dough. You will get 10-12 tartlets. Once you are finished, place the baking tray of tartlets in the refrigerator while the oven preheats.
Preheat the oven to 400* F.
Bake the tartlets for 20-25 minutes or until they are golden around the edges.