Scandinavian Raspberry Jam Shortbread Tarts
Delightful tarts that combine buttery shortbread with a vibrant raspberry filling, offering a perfect blend of sweet and tart.
Ingredients
For the shortbread crust
- 1 cup 1 cup (2 sticks) unsalted butter, softened Make sure the butter is at room temperature for easy creaming.
- 1/2 cup 1/2 cup granulated sugar This sweet component will harmonize beautifully with the raspberries.
- 1/2 tsp 1/2 tsp vanilla extract A hint of vanilla adds warmth and richness to the flavor.
- 2 cups 2 cups all-purpose flour, sifted The foundation that brings structure to the tarts.
- 1/4 tsp 1/4 tsp salt A pinch to balance the sweetness and enhance the flavors.
For the raspberry filling
- 3/4 cup 3/4 cup raspberry jam Bursts with tangy sweetness, the star of your tarts!
- 2 tbsp 2 tbsp fresh lemon juice A touch of acidity to brighten the flavor of the raspberries.
For garnish
- Powdered sugar for dusting To give your tarts a final touch of elegance.
Instructions
Preparation
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Gradually incorporate the sifted flour and salt into the butter mixture until a soft dough forms.
- Shape the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 35 minutes.
Cooking
- In a saucepan over low heat, gently warm the raspberry jam and fresh lemon juice until smooth and well combined.
- Preheat the oven to 350°F (175°C).
- Roll out the chilled dough to a thickness of about 1/4 inch and cut out shapes for tart pans.
- Press the dough circles into the tart pans, pricking the bottoms with a fork.
- Spoon 1-2 teaspoons of the warm raspberry filling into each tart shell.
- Bake for 15-20 minutes, or until the edges are golden brown.
- Allow the tarts to cool completely before removing from the pans and dust with powdered sugar before serving.
Notes
If you're short on time, you can use store-bought shortcrust pastry instead of making your own. Experiment with different jams; try strawberry or apricot for a twist!