Shortbread Jam Tarts Recipe

Introduction

Shortbread Jam Tarts are buttery, tender treats filled with sweet raspberry jam or Nutella and topped with crunchy almonds. Perfect for tea time or a delightful snack, these tarts combine delicate flavors and textures in every bite.

Ingredients

• 1 cup + 2 tablespoons unsalted butter, at room temperature
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• ½ cup powdered sugar
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ⅛ teaspoon salt
• ½ cup to ¾ cup cornstarch
• ½ cup raspberry jam or Nutella
• ½ cup sliced almonds

Instructions

1. Step 1: Preheat your oven to 350ºF (180ºC). Prepare paper muffin cups for easier removal of the tarts, or lightly butter or spray your muffin pans.
2. Step 2: In a large bowl, mix the softened butter with lemon zest and vanilla extract until combined.
3. Step 3: Add sifted powdered sugar to the mixture and mix well to incorporate.
4. Step 4: Sift together the flour, baking powder, and salt. Add these to the bowl in two parts, mixing gently with a spatula or wooden spoon to avoid overworking the dough.
5. Step 5: Sift in the cornstarch and mix until you have a soft but not sticky dough.
6. Step 6: Shape walnut-sized balls of dough or use a measuring spoon to portion dough into the muffin cups, pressing gently up the sides halfway to form a shell.
7. Step 7: Spoon raspberry jam or Nutella carefully into the center of each tart shell.
8. Step 8: Sprinkle sliced almonds on top of each tart.
9. Step 9: Bake for 15-20 minutes until the tarts are lightly golden and dry to the touch.
10. Step 10: Cool the tarts on a wire rack for 10-15 minutes. Run a smooth-bladed knife around the edges to loosen them before gently removing from the paper cups or pan.
11. Step 11: Serve dusted with a bit of powdered sugar for an elegant finish.

Tips & Variations

• Using paper muffin cups makes removal easier and helps maintain the delicate shape of the tarts.
• Feel free to switch up the filling with your favorite jam flavors or chocolate spreads.
• For added texture, you can toast the sliced almonds lightly before topping the tarts.
• If the dough feels too sticky, add a bit more cornstarch until it’s soft but manageable.

Storage

Store the jam tarts in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to a week. Reheat briefly in a low oven if you prefer them warm, but enjoy best at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of nut butter or spreads?

Yes, you can substitute Nutella with any chocolate spread, peanut butter, or other nut butters to vary the flavor.

Why is cornstarch used in the dough?

Cornstarch helps create a tender, crumbly texture in the shortbread, making the tarts soft but firm enough to hold their shape.

Shortbread Jam Tarts Recipe

Print Recipe

★★★★★

4.9 from 88 reviews

These delightful Shortbread Jam Tarts combine a tender, buttery shortbread crust with a sweet and tangy raspberry jam or creamy Nutella filling, topped with crunchy sliced almonds. Perfectly baked until golden and mildly crisp, they are a charming treat ideal for tea time or any festive occasion.

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 15-20 minutes
• Total Time: 35-40 minutes
• Yield: 12 tarts 1x
• Category: Dessert
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Shortbread Dough

• 1 cup + 2 tablespoons unsalted butter, at room temperature
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• ½ cup powdered sugar
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ⅛ teaspoon salt
• ½ cup to ¾ cup cornstarch

Filling and Topping

• ½ cup raspberry jam or Nutella
• ½ cup sliced almonds

Instructions

1. Preheat Oven: Preheat your oven to 350ºF (180ºC) to ensure it’s ready for baking the tarts.
2. Prepare Muffin Cups: Line your muffin pan with paper muffin cups for easier tart removal, or alternatively, lightly butter or spray the pan. Both methods yield good results.
3. Mix Wet Ingredients: In a large bowl, combine the softened unsalted butter with lemon zest and vanilla extract, mixing until smooth and fragrant.
4. Add Powdered Sugar: Sift the powdered sugar into the wet mixture and mix thoroughly until well combined.
5. Incorporate Dry Ingredients: Sift the all-purpose flour, baking powder, and salt. Add these dry ingredients in two parts into the butter mixture, mixing gently with a spatula or wooden spoon to avoid overworking the dough.
6. Add Cornstarch: Sift in the cornstarch and mix until forming a soft, non-sticky dough. The dough should be supple yet firm enough to shape.
7. Form Tart Shells: Using a walnut-sized portion of dough or a measuring spoon, place dough balls into each paper cup and gently pat them up the sides, forming tart shells.
8. Fill Tarts: Spoon about half a teaspoon to a teaspoon of raspberry jam or Nutella into each tart shell, filling them carefully to avoid overflow.
9. Add Topping: Sprinkle sliced almonds evenly on top of each filled tart to add crunch and a nutty flavor.
10. Bake: Bake the tarts in the preheated oven for 15-20 minutes, or until the edges are slightly golden and the dough appears dry.
11. Cool and Remove: Remove the tarts from the oven and let them cool on a wire rack for 10-15 minutes. Run a smooth-bladed knife around the edges to loosen them from the cups, then carefully remove and allow to cool completely.
12. Serve: Optionally sift a little powdered sugar over the cooled tarts before serving for an elegant finish.

Notes

• Use paper muffin cups to make it easier to remove the delicate tarts from the pan.
• The amount of cornstarch can vary between ½ cup to ¾ cup depending on humidity and flour type; the dough should be soft but not sticky.
• Ensure not to overwork the dough to keep the shortbread texture tender and crumbly.
• These tarts are very soft after baking, so use a knife and gentle handling when removing them to avoid breaking.

Keywords: Shortbread jam tarts, raspberry jam tarts, Nutella tarts, shortbread dessert, almond topped tarts, homemade tarts