Raspberry jam tarts

Preparation Time and Intensity

• Preparation Time: 20 minutes

• Chilling Time: 30 minutes

• Baking Time: 20-25 minutes

• Total Time: Approximately 1 hour

• Difficulty Level: Easy to Moderate

• Yields: 12 mini tarts

This recipe is great for beginners who want to practice making pastry dough with a delicious payoff.

Ingredients

For the Tart Dough (Sweet Shortcrust Pastry)

• 1 1/4 cups (160g) all-purpose flour

• 1/4 cup (30g) powdered sugar

• 1/2 cup (115g) unsalted butter, cold and diced

• 1 large egg yolk

• 1-2 tablespoons cold water (if needed)

• Pinch of salt

For the Filling

• 3/4 cup (240g) raspberry jam (store-bought or homemade)

For the Finish

• 1 egg, beaten (for egg wash)

• Powdered sugar for dusting (optional)

Equipment Needed

• Mixing bowls

• Food processor or pastry cutter (optional)

• Mini tart tins or a muffin pan

• Rolling pin

• Pastry brush

• Cooling rack

Step-by-Step Instructions

Step 1: Make the Sweet Shortcrust Pastry

1. Mix dry ingredients: In a large bowl, sift together the flour, powdered sugar, and salt.

2. Cut in the butter: Add cold diced butter and use a pastry cutter or your fingertips to rub the butter into the flour mixture until it looks like coarse crumbs.

3. Add egg yolk: Stir in the egg yolk and combine gently. Add cold water a little at a time if the dough feels dry, just until it comes together.

4. Form and chill dough: Knead lightly to bring the dough together into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Tart Shells

1. Preheat oven: Set your oven to 375°F (190°C).

2. Roll out dough: Lightly flour your surface and roll out the chilled dough to about 1/8 inch (3 mm) thickness.

3. Cut dough circles: Using a round cutter (about 3 inches or 7.5 cm diameter), cut out circles and gently press them into your mini tart tins or muffin pan cups.

4. Dock the dough: Prick the bottoms of the tart shells with a fork to prevent puffing during baking.

Step 3: Fill and Bake

1. Add raspberry jam: Spoon about 1 tablespoon of raspberry jam into each tart shell, spreading slightly but keeping it away from the edges.

2. Egg wash: Brush the edges of the tart shells with beaten egg for a golden finish.

3. Bake: Place the tart pans on the middle rack and bake for 20-25 minutes or until the pastry is golden and crisp.

Step 4: Cool and Serve

1. Cool down: Remove tarts from oven and cool in the tins for 10 minutes. Then transfer to a wire rack to cool completely.

2. Optional dusting: Once cool, dust with powdered sugar for a pretty finish.

Tips for Best Results

• Use cold butter and water: This keeps the pastry flaky.

• Don’t overwork the dough: Over-kneading makes the crust tough.

• Use good-quality jam: It’s the star of the tart! Fresh homemade raspberry jam is ideal.

• Chill the dough: Don’t skip this step; it prevents shrinking during baking.

• Keep an eye on baking time: Pastry can brown quickly, so watch carefully in the last 5 minutes.

Nutritional Information (Per Tart)

Based on 12 servings

Final Thoughts

Raspberry Jam Tarts are an easy, crowd-pleasing treat that pairs beautifully with tea or coffee. Their simple ingredients and classic technique make them a great recipe to keep in your baking repertoire. Whether for a casual snack or a special occasion, these tarts bring a sweet burst of raspberry flavor wrapped in buttery, crisp pastry.