These raspberry jam tarts (jam cakes or cookie cups) are amazing. Crumbly and sweet, it's like a filled shortbread baked in muffin tins. They were one of the best cookie cups I have ever made. Perfect to add to your holiday baking they are a total crowd-pleaser. And I added a Nutella filling option.
I call them jam tarts, but they are called cakes in most Scandinavian baking books I own.
It's a shortbread dough pressed into muffin cups to form little tarts (or cookie cups). So the name has multiple options. Choose your own adventure.
They race head-to-head with my favorite non-traditional shortbread ever, the Hungarian Shortbread. And that is saying a lot.
So delicious; they're like the best vanilla shortbread cookie filled with raspberry jam. Or apricot, or nutella.
Why this recipe works
- Easy to make: the dough is simple as long as you have room-temperature butter. I make it with a spatula or wooden spoon, so you get the idea.
- Filling: they can be filled with almost any type of jam, paste, or spread you like. There is a Nutella version further down. Just saying.
- Make-ahead: as with most cookie doughs, it can be made ahead and kept in the refrigerator for a few days or frozen for a month.
- No refrigeration: the dough needs no refrigeration. You pat it in the muffin cups directly. Fill it and into the oven it goes!
Step-by-step VIDEO
Ingredients
- Jam: I love a good raspberry jam, but others work too like apricot or plum, Nutella, or cookie butter.
- Unsalted butter.
- Cornstarch: it's an essential ingredient to achieve that smooth and crumbly texture.
- Powdered sugar: also called confectioners or icing sugar, you can easily buy it online. Domino powdered sugar is a very popular one.
- All-purpose flour.
- Salt: I like to use kosher salt when baking. But regular table salt works just fine.
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper.
- Lemon zest.
- Sliced almonds: they cover the jam so that it doesn't dry out too much during baking, and add a wonderful crunch.
See the recipe card at the end of this post for quantities.
How to make shortbread tarts
Watch the video above for a step-by-step guide on how to make the dough.
Once the cookie dough is done, form small walnut-sized balls and press them into muffin tins. Using a small cookie scoop is a good idea to make them all the same size.
Add a teaspoon of raspberry jam to each cookie cup.
Top with sliced almonds.
Vintage Kitchen tip: after the jam tarts are baked, let them cool for 10-15 minutes in the pan and run a smooth-bladed knife around the edges to loosen up any jam or dough that might be stuck.
Filling ideas
Since they are Scandinavian, using good raspberry jam (store-bought or homemade) is a no-brainer.
- Spreads: for the sake of research, we made a batch with Nutella. Ufff, they are fabulous! Cookie butter spread would be another wonderful holiday filling.
- Jams: I recommend using slightly acidic ones like raspberries, blackberries, apricots, sour cherries, and plums. Besides that, use any spread you love.
Topping
Sliced almonds are the best as they provide the best crunch.
I once added chopped hazelnuts to the Nutella cakes, which work well.
So use the ones you feel go better with your filling.
You can leave them without the powdered sugar on top.
The jam layer will solidify and be delicious, like wonderful jam thumbprint cookies.
Either way, you need to make them! Any way you fill them, they will end up sweet, and crunchy but soft and prove to be a crowd-pleaser. Take my word.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Dough: it comes together easily if you have the butter at room temperature. It doesn't include an egg. If the mixture is too crumbly, add a teaspoon of water or milk to bind it together. I made it a few times and never needed it, but I know readers who had this issue.
- Make-ahead: make the dough ahead and have it ready in the fridge. If you freeze it remember to defrost it in the refrigerator rather than at room temperature. You can also freeze the dough in the pan, already patted.
- Flavorings: the lemon zest and vanilla are perfect, but you might want to change the flavor of the dough depending on the filling. Maybe orange zest and blackberry jam? Or some ground cardamom?
- Almonds: I think there is nothing like sliced almonds for that thin crunch that is hard to achieve with any other nut or if they are chopped. So, I highly suggest them.
- Storing: they keep very well at room temperature for a day. You can freeze them already baked, and well-wrapped. Defrost at room temperature uncovered and warm for a few minutes in a medium oven.
- Muffin pans: you can bake them directly in regular muffin pans like I do, or use paper liners. The latter is a good idea if you're hesitant about them being too crumbly to remove from the muffin tins.
They make me think of adjectives like dainty, pretty, sophisticated, and all those pink words I love when it comes to cookies, filled or otherwise.
Scandinavian baking is something I'm fascinated with.
I love their use of spices like cardamom and cinnamon, their yeasted sweet breads (like this wonderful Finnish pulla), and all those stories about the meaning of fika and hygge.
Related recipes you might like:
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
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PrintShortbread Jam Tarts
These raspberry jam tarts (or jam cakes) are amazing. Crumbly and sweet, it's like a filled shortbread baked in muffin tins. They were one of the best cookie cups I have ever made. Perfect to add to your holiday baking they are a total crowd-pleaser. And I added a Nutella filling option.
Watch the video in the post for step-by-step instructions!
- Total Time: 45 minutes
- Yield: 20 cookies
Ingredients
- 1 cup + 2 tablespoons (250g) unsalted butter, at room temperature
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- ½ cup (75g) powdered sugar
- 1 ½ cups (200g) all purpose or cake flour
- 1 teaspoon baking powder
- â…› teaspoon salt
- ½ cup to ¾ cup cornstarch (60g to 80g) - Note: I use the whole amount, but a few readers commented that the dough is too crumbly for them. So start with the ½ cup and see if the dough comes together without being too soft and sticky.
- ½ cup (more or less) raspberry jam or Nutella
- ½ cup (or so) sliced almonds
Instructions
- Preheat oven to 350ºF / 180ºC.
- Have ready paper muffin cups (many readers have a hard time taking these jam tarts out of the muffin pans, so use paper cups for easier handling). Or butter/spray the muffin pans. I have used both with good results.
- In a large bowl mix soft butter, zest and vanilla.
- Add sifted powdered sugar and mix well.
- Add sifted flour, baking powder, and salt in 2 parts and mix well. Use a spatula or wooden spoon so you don't overwork the dough.
- Add sifted cornstarch and mix well until you have a soft dough (see comment above).
- It is soft and not sticky. You can watch the video in the post for details on how the dough should be.
- Make walnut-sized balls or use a measuring spoon to fill muffin cups, and pat them onto the paper cups halfway up the sides.
- Carefully, with a spoon, fill each cup with raspberry jam or Nutella.
- Top with some sliced almonds and bake for 15-20 minutes until slightly golden and dry.
- Let them cool for 10-15 minutes on a wire rack and run a smooth-bladed knife to ensure they didn't stick to the sides. Let them cool and remove them from the pan. They are very soft, so help yourself with the knife and your hands.
- Serve with a bit of powdered sugar sifted on top.
Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Dough: it comes together easily if you have the butter at room temperature. It doesn't include an egg. If the mixture is too crumbly, add a teaspoon of water or milk to bind it together. I made it a few times and never needed it, but I know readers who had this issue.
- Make-ahead: make the dough ahead and have it ready in the fridge. If you freeze it remember to defrost it in the refrigerator rather than at room temperature. You can also freeze the dough in the pan, already patted.
- Flavorings: the lemon zest and vanilla are perfect, but you might want to change the flavor of the dough depending on the filling. Maybe orange zest and blackberry jam? Or some ground cardamom?
- Almonds: In my opinion, there is nothing like sliced almonds for that thin crunch that is hard to achieve with any other nut or if they are chopped. So, I highly suggest them.
- Storing: they keep very well at room temperature for a day. You can freeze them already baked, and well-wrapped. Defrost at room temperature uncovered and warm for a few minutes in a medium oven.
- Muffin pans: you can bake them directly in regular muffin pans like I do, or use paper liners. The latter is a good idea if you're hesitant about them being too crumbly to remove from the muffin tins.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1/20
- Calories: 176
- Sugar: 7.1 g
- Sodium: 22.7 mg
- Fat: 9.3 g
- Carbohydrates: 19.1 g
- Fiber: 0.4 g
- Protein: 1.1 g
- Cholesterol: 24.4 mg
Adapted from ScandiKitchen
Aimee says
Could I use mini muffin tins instead of a regular sized one? Would the bake times and differ? I only have mini muffin tins.
Paula Montenegro says
Hi Aimee, you can. The baking times will be less, maybe 15 or so.
Candace says
These are fantastic! I made my dough almond flavored and used lingonberries for half the filling and Nutella for the rest! They are a huge hit and will be a family favorite for years to come! Thank you!
Paula Montenegro says
Ever since I started making them, they became one of our traditions too. So glad you liked them so much Candace! Have a great week.
Denise says
I followed the recipe exactly as written (and I did use the full amount of cornstarch). Fantastic! Everyone loved them.
They were fairly easy to make. Next time I will try something different than the raspberry, but this recipe is a keeper!
Paula Montenegro says
So glad they turned out well! We love them with nutella or ganache also.
Keri says
Tasty wee morsels. I used a mix berry 1/3 more fruit, 1/3 less sugar jam for our filling and they were super yummy. As a note, I too used the full amount of corn starch and had no issues with the dough. Thanks for sharing
Paula Montenegro says
Thanks for letting me know! Glad you liked them!
Camille says
Great recipe but I should have buttered the mini muffin tin. They got stuck!! I'll know next tie.
Paula Montenegro says
Oh no! They have so much butter in the dough that I never butter the pan. It might differ according to the material or how old it is.
Danielle says
There is something about raspberries that makes me go "woohoo"! Love almost everything about raspberries, especially if it's baked 🙂 Can't wait to make a big batch of these and enjoy like never before!
Claire says
I made a double batch of these with blackberry jam and cookie butter.
MAN!!!! Those cookie butter ones lasted all of 10 minutes 😉
Thank you
Paula Montenegro says
Yesss! So glad they turned out well! I'm a huge fan also.
melissa says
I don't bake much but these look so easy and DELICIOUS! What about jam AND Nutella together? *drool*
Lisa Huff says
Love how these are mini and individual! Although I'd probably eat 20 of them in one sitting. 🙂
Dahn says
Cookie cups are amazing. It's like having a mini pie and a cookie all wrapped up in one. Love this
Traci says
These are going into my staple cookie recipe collection!! So delicious and fun...thanks for sharing 🙂
Kate says
How cute are these little jam cakes?! And they look so tasty! Making this soon!
Julia says
These cakes look so pretty! Can't wait to make them! 🙂
Susan huston says
I made them today. And they turned out bad also. So glad to hear I’m not the only one. They just crumbled into a mess ! So sad.
Paula Montenegro says
Sorry to hear that! I made it twice again following the recipe I had posted because of what Diana commented and the result is the one in the photos above. Can't figure out what might be happening to you guys. They are crumbly in a shortbread kind of way, but they hold well.
Judy says
Mmmm, with lingonberry jam. Can't wait!
Paula Montenegro says
Hi Diana, I'm so sorry you had such a bad experience with this recipe. They don't contain any eggs, and the recipe is exactly the one I made and took pictures of. Mine turned out so amazing I don't know what might've happened.
Is there a possibility that the butter and/or flour wasn't measured well? Or you forgot an ingredient?
Susan Sowa says
Would these be mini muffin cups or full size? The pics look like minis. Can't wait to try them. I love ethnic cookies....thank you
Paula Montenegro says
Hi Susan, they are regular muffin cups filled half aprox.
David says
These sound perfect, Paula! My kind of dessert.
The Ninja Baker says
Love the delicate look and feel of Scandinavian cookies...I can see filling the lovelies with rose jam, too =)
Paula Montenegro says
I never tasted rose jam... I once bought rose water so scented and used it in a cake that it ruined it for me, jaja. I guess I must try an adult version of it!
angiesrecipes says
They look so inviting! And you are right, they are perfect for tea time.