Scandinavian Raspberry Jam Shortbread Tarts
Delightful tarts combining rich shortbread with vibrant raspberry jam, perfect for any occasion.
Ingredients
For the shortbread crust
- 1 cup unsalted butter, softened At room temperature for easy creaming.
- ½ cup granulated sugar For sweetness.
- ½ teaspoon vanilla extract Enhances flavor.
- 2 cups all-purpose flour, sifted Ensure fluffiness.
- ¼ teaspoon salt Balances flavor.
For the filling
- ¾ cup raspberry jam The star of the recipe.
- 2 tablespoons fresh lemon juice Enhances the jam's flavor.
For finishing
- to taste none powdered sugar For dusting before serving.
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 until a soft dough forms. Ensure not to overmix.
- Shape the dough into a disk, wrap it in plastic wrap, and chill for at least 35 minutes.
Filling Preparation
- While the dough chills, warm the raspberry jam and fresh lemon juice in a saucepan over low heat until smooth.
Baking
- Preheat your oven to 350°F (175°C).
- Roll out the chilled dough to ¼ inch thick and cut out shapes for tart pans.
- Press the dough circles into tart pans and prick 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 them from the pans. Dust with powdered sugar before serving.
Notes
For best results, use room temperature butter for easy creaming. Consider adding a pinch of almond extract or substituting a portion of the raspberry jam with another berry jam. Watch the tarts while baking to ensure they do not overbake.