Shortbread Jam Tarts Delight

This buttery shortbread jam tart recipe has become my signature holiday dessert, combining the perfect crumbly texture with sweet raspberry jam or Nutella filling that makes everyone ask for the recipe.

I first made these tarts for a Christmas party years ago when I needed something impressive yet simple. The moment guests bit into the crumbly shortbread with the jammy center, they were instantly transported to holiday bliss. Now my family demands them for every special occasion.

Ingredients

• Unsalted butter: At room temperature crucial for that melt in your mouth texture and rich flavor
• Lemon zest: Adds a subtle brightness that balances the sweetness perfectly
• Vanilla extract: Enhances the buttery flavor of the shortbread base
• Powdered sugar: Creates that delicate crumbly texture that makes shortbread irresistible
• All purpose flour: Provides structure while keeping the cookies tender
• Baking powder: Gives just enough lift without making them cakey
• Salt: Essential for balancing the sweetness and enhancing flavors
• Cornstarch: The secret ingredient that creates that distinctive shortbread meltaway quality
• Raspberry jam or Nutella: For filling; choose high quality jam with whole fruit pieces for best results
• Sliced almonds: Their thin delicate crunch adds the perfect textural contrast

Step-by-Step Instructions

Preparation:

Preheat your oven to 350°F and prepare your muffin pans. Using paper muffin cups makes removal much easier, but you can also butter the pan directly. Either approach works beautifully, though paper liners prevent any potential sticking issues.

Create the butter base:

Mix the softened butter with lemon zest and vanilla until completely smooth and creamy. Make sure your butter is truly at room temperature not cold or too soft. This initial creaming creates the foundation for the perfect texture.

Add the sweetness:

Sift in the powdered sugar and mix thoroughly until fully incorporated. The mixture should look pale and fluffy. Powdered sugar dissolves more completely than granulated, creating that characteristic melt in your mouth quality shortbread is known for.

Incorporate dry ingredients:

Add the sifted flour, baking powder, and salt in two batches, mixing gently between additions. Using a wooden spoon or spatula prevents overworking the dough which would develop gluten and make the cookies tough instead of tender.

Finalize the dough:

Gently fold in the sifted cornstarch until a soft, pliable dough forms. Start with half a cup and add more if needed. The perfect dough should hold together without being sticky. It should feel soft but not wet, able to be rolled into balls easily.

Shape and fill:

Form walnut sized balls and press them into the muffin cups, creating a well for the filling. Use your fingers to gently press the dough halfway up the sides of the cups, making sure the thickness is even throughout for consistent baking.

Add fillings and toppings:

Carefully spoon raspberry jam or Nutella into each cup, being careful not to overfill. Sprinkle sliced almonds on top, which will toast beautifully during baking and add wonderful texture and nutty flavor to contrast with the sweet filling.

Bake to perfection:

Bake for 15 to 20 minutes until the edges are just turning golden and the centers look set. Watch carefully during the last few minutes as the difference between perfectly baked and overbaked is slight with shortbread.

Cool and remove:

Allow the tarts to cool in the pan for 10 to 15 minutes before attempting to remove them. Run a knife around the edges to loosen any stuck parts, then carefully lift them out. The cookies will firm up as they cool completely.

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The cornstarch in this recipe is my absolute favorite ingredient. I discovered its magic when trying to recreate my grandmother's meltaway cookies that seemed impossible to duplicate. That fine, powdery texture it creates in shortbread is unmatched by any other ingredient. When I watch people take their first bite of these tarts, their eyes widen at that perfect crumbly yet tender consistency that literally melts on your tongue.

Troubleshooting Tips

If your dough seems too crumbly and won't hold together, add a teaspoon of milk or water at a time until it just comes together. Overmixing is the enemy of tender shortbread, so use a light touch when incorporating the liquid. The temperature of your kitchen can affect how the dough behaves too. In winter months with dry air, you might need that tiny bit of additional moisture.

Filling Options

While raspberry jam is the traditional choice, these tarts welcome endless variations. Blackberry preserves paired with orange zest in the dough creates a sophisticated flavor profile perfect for adult gatherings. Apricot jam brings a tangy sweetness that children particularly love. For chocolate lovers, Nutella creates an indulgent treat, especially when paired with a sprinkle of sea salt on top to balance the sweetness. You could even mix cream cheese with a bit of sugar and vanilla for a cheesecake inspired version.

Make Ahead Solutions

The versatility of this dough makes it perfect for busy holiday seasons. You can prepare the dough up to three days ahead and store it wrapped tightly in the refrigerator. When ready to bake, let it sit at room temperature for about 30 minutes until pliable. For even more convenience, press the dough into the muffin cups, cover with plastic wrap, and refrigerate overnight. The next day, simply add fillings and bake. The baked tarts freeze beautifully for up to a month when wrapped individually in plastic wrap and stored in an airtight container.

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Frequently Asked Questions

→ Can I use other fillings besides raspberry jam?

Yes, you can use Nutella, blackberry jam, or other favorite spreads to customize the tarts to your taste.

→ How do I ensure the dough doesn’t crumble?

Make sure the butter is at room temperature and mix thoroughly. If the dough is still crumbly, add a teaspoon of water or milk to bring it together.

→ Can I make the dough ahead of time?

Yes, you can refrigerate or freeze the dough. If frozen, defrost it in the refrigerator before use.

→ Do I need to use sliced almonds?

Sliced almonds provide a delightful crunch, but you can use other nuts or omit them if you prefer.

→ Can these tarts be stored for later?

Yes, they can be stored at room temperature for a day or frozen. Just thaw and heat gently in an oven before serving.

→ What can I do if the tarts stick to the pan?

Using paper liners in the muffin pans can prevent sticking. Otherwise, run a knife around the edges to loosen them gently.