Jam Tartlets {For Mum}

Buttery pastry filled with sweet, tart jam and topped with love!

Ingredients:

• 1 + 1/2 cups less 2 tablespoons (200 grams) all purpose flour
• 1/4 cup (30 grams) ground almonds
• 1/3 cup (65 grams) icing sugar
• 9 tablespoons (125 grams) butter
• if using unsalted butter, pinch salt
• 2 egg yolks
• up to 1 cup jam, any flavour

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

• Food processor or standing mixer (preferred but not essential)
• 24 cup tartlet or mini-muffin pan
• Small heart-shaped and medium round cookie cutters

Directions:

Let’s make some tart dough then put our feet up for a bit. Put the flour, ground almonds, sugar and butter into a food processor.

Process until the butter is completely rubbed in. Add the egg yolks and pulse until the dough is even and coming together. You may need to scrape down the sides of the processor bowl part way through.

Tip the dough out and bring together into a disc. Chill the dough for two hours. Take this time to meditate on how awesome your Mum is. Heat the oven to 190C (375F). If your tartlet pan sticks a bit then grease and flour it.

Get the dough out. On a lightly floured surface roll it out to about 3mm (1/8 inch) thick. Using a medium sized round cutter, cut out 24 circles. Use a cutter that is slightly bigger than the top of the tart wells.

Gather up the scraps and cut 24 small hearts, along with any extra circles you need to make up 24.

Press each circle into a tart well. This is easier if the ‘down’ side has a little flour on it – it helps the dough slide into place.

Using a teaspoon, scoop a small amount of jam into each tart. Fill them about halfway. The jam will bubble up as they cook so don’t fill them too far.

Top with the hearts. Bake for 20 to 25 minutes until the pastry is golden. Because the filling doesn’t need to cook, we are looking for signs that that pastry is done. It should be quite golden to get the best texture and toasty buttery flavour.

Let the tarts cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. When cold, dust lightly with icing sugar.

Cook’s Notes:

• Use whatever jam is your favourite, or even a citrus curd.
• Be careful not to overfill the tarts with jam as it will bubble up a bit while cooking
• To make an extra special treat, use raspberry jam and put a few chocolate chips in the base of each tart shell before adding the jam.
• instead of cutting out tops, bake the open tartlets for 15 minutes before popping a marshmallow on top and finishing baking.

 – These tarts will keep well in an airtight container at room temperature for 3 to 4 days, though they will soften a little over time – 

Adapted from How to be a Domestic Goddess by Nigella Lawson.

© 2017 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.