Shortbread Jam Tarts (Print Version)
# Ingredients:
→ Dough
01 -
1 cup + 2 tablespoons unsalted butter, at room temperature
02 -
1 teaspoon lemon zest
03 -
1 teaspoon vanilla extract
04 -
½ cup powdered sugar
05 -
1 ½ cups all-purpose flour
06 -
1 teaspoon baking powder
07 -
⅛ teaspoon salt
08 -
½ cup to ¾ cup cornstarch
→ Filling and Topping
09 -
½ cup more or less raspberry jam or Nutella
10 -
½ cup sliced almonds
# Instructions:
01 -
Preheat oven to 350ºF (180ºC). Prepare paper muffin cups or butter/spray the muffin pans for easier handling.
02 -
In a large bowl, mix soft butter, lemon zest, and vanilla extract until combined.
03 -
Add sifted powdered sugar into the mixture and mix well.
04 -
Add sifted flour, baking powder, and salt in two parts, mixing well between additions.
05 -
Gradually sift in cornstarch, mixing well until a soft, non-sticky dough forms.
06 -
Form walnut-sized balls of dough or use a measuring spoon, then press each ball into paper muffin cups halfway up the sides.
07 -
Fill each cup carefully with raspberry jam or Nutella, then top with sliced almonds.
08 -
Bake for 15–20 minutes until slightly golden and dry.
09 -
Let the tarts cool for 10–15 minutes on a wire rack. Run a knife along the edges to ensure they don't stick, and carefully remove them from the pan.
10 -
Serve with a light dusting of powdered sugar on top.
# Notes:
01 -
Start with ½ cup of cornstarch and adjust based on dough texture. If too crumbly, add a teaspoon of water or milk.
02 -
The dough can be made ahead and stored in the refrigerator or frozen for later use.
03 -
Flavor variations work well—try orange zest with blackberry jam or ground cardamom for an alternative profile.