Scandinavian Raspberry Jam Shortbread Tarts
Delightful tarts with a buttery shortbread crust and a sweet-tart raspberry filling, perfect for gatherings or a cozy treat.
Ingredients
For the shortbread crust
- 1 cup unsalted butter, softened to a creamy consistency For a richer flavor, consider using salted butter.
- 1/2 cup granulated sugar Adds a touch of sweetness.
- 1/2 teaspoon vanilla extract For warmth.
- 2 cups all-purpose flour, sifted Sifting gives a lighter texture.
- 1/4 teaspoon salt Balances the sweetness.
For the filling
- 3/4 cup raspberry jam Bursting with flavor.
- 2 tablespoons fresh lemon juice To brighten the jam.
For finishing touches
- Powdered sugar for dusting Adds a pretty finish.
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 into the mixture until a soft dough forms.
- Shape the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 35 minutes.
- Gently warm the raspberry jam and fresh lemon juice in a saucepan over low heat until smooth.
Baking
- Preheat the oven to 350°F (175°C).
- Roll out the chilled dough to about 1/4 inch thick and cut out shapes for the tart pans.
- Press the dough circles into the tart pans, pricking the bottoms with a fork to prevent bubbling during baking.
- Spoon 1-2 teaspoons of the warm raspberry filling into each tart shell.
- Bake for 15-20 minutes, until the edges are golden brown.
- Allow to cool completely before removing the tarts from the pans.
- Dust with powdered sugar before serving.
Notes
For a healthier option, consider using coconut oil or dairy-free substitutes. Experiment with different fruit jams for varying flavors.