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Shortbread Jam Tarts Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/shortbread-jam-tarts-recipe/