Shortbread Jam Tarts
These raspberry jam tarts (or jam cakes) are amazing. Crumbly and sweet, they're like filled shortbread baked in muffin tins. They were one of the best cookie cups I have ever made. Perfect for your holiday baking, they are a total crowd-pleaser. I added a Nutella filling option and a video with step-by-step instructions.
Servings 20 cookies
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 - ¾ cup cornstarch see Note below
- ½ cup raspberry jam another jam or spread like Nutella
- ½ cup sliced almonds
Instructions
- Preheat oven to 350ºF (180ºC).
- Have paper muffin cups ready (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 1 cup + 2 tablespoons unsalted butter, softened, 1 teaspoon lemon zest and 1 teaspoon vanilla extract. Add ½ cup powdered sugar, sifted, and mix well.
- Add the sifted 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ⅛ teaspoon salt in 2 parts and mix well. Use a spatula or wooden spoon so you don't overwork the dough.
- Add the sifted ½ - ¾ cup cornstarch and mix well until you have a soft dough. It is soft and not sticky. You can watch the video in the post for details on what the dough should be like.
- 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 ½ cup raspberry jam, dividing evenly. Top with ½ cup sliced almonds, dividing among the cups, 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 further 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. You can omit it if you want.
Video
Notes
Cornstarch: 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.
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 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 thaw it in the refrigerator the day before 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?
Storing: They keep very well at room temperature for a day. You can freeze the already baked tarts, well-wrapped. Thaw them at room temperature, uncovered and warm for a few minutes in a medium oven before eating, so they crisp up again.
