Jam Tarts

These jam tarts have a tender, buttery shortbread crust filled with raspberry jam and more shortbread crumbled on top. Perfect for tea time, a holiday cookie plate or anytime!

Course Cookies

Cuisine English

Prep Time 15

Total Time 15

Servings cookies

Calories 326kcal

Author Leigh Anne Wilkes

Equipment

Ingredients

1 cup butter salted, softened
1/3 cup granulated sugar
1/3 cup powdered sugar
1 tsp vanilla extract
1 tsp almond extract
2 1/2 cups all purpose flour
1/2 tsp salt
3/4 cup raspberry jam

Instructions

Preheat oven to 350 degree F.
Spray muffin tin with non stick cooking spray.
In the bowl of a stand mixer with the paddle attachment, cream together butter, sugars and extracts until light and fluffy - about 1-2 minutes.
Add in flour and mix just until flour is absorbed. Dough will still be crumbly but soft.
Add 1/4 cup of dough to bottom of each muffin tin if using jumbo muffin tins, use 2 Tbsp if using regular size muffin tins.
Press dough down into muffin tin.
Add 1/2 - 1 Tbsp of jam onto of shortbread layer, use 1/2 Tbsp for regular size muffin tin.
Sprinkle remaining shortbread crumb mixture on top of jam. Use about 1 Tbsp for jumbo size and 1/2 Tbsp for regular size.
Bake jumbo jam tarts for 18-22 mintues or until just golden brown around edges. Bake regular size for 15-20 minutes.
Let cool in pan completely.
Sprinkle with powdered sugar. Enjoy!

Notes

1. To easily remove tarts from pan, use the tip of a sharp knife to lift them out of the pan. Allow them to cool completely before removing for easy removal.

1. Do not overmix the shortbread dough. Mix until all the flour is absorbed but the dough is soft but crumbly. Overmixing will make the shortbread tough.

1. I like to dust them with some powdered sugar to make them a bit prettier but it is totally optional.

Nutrition