Jam-Filled Tart Recipes
Buttery shortcrust shells hold a bright, jammy center for a simple, nostalgic treat. Perfect for tea time or gifting.
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Servings:
Ingredients
Main Ingredients
- 2 cup all-purpose flour
- 0.33 cup granulated sugar
- 0.5 tsp fine sea salt
- 0.75 cup cold unsalted butter, cut into small cubes
- 1 tsp pure vanilla extract
- 0.5 tsp finely grated lemon zest optional, brightens the crust
- 4 tbsp ice water add another spoonful if needed to bring dough together
- 1.25 cup fruit jam (strawberry, raspberry, or your favorite)
- 1 tbsp heavy cream for brushing edges
- 2 tbsp confectioners' sugar for dusting
Instructions
Preparation Steps
- Heat oven to 350°F. Grease a standard muffin tin or line with paper cups.
- Whisk flour, sugar, and salt in a large bowl.
- Cut in the cold butter until the mixture looks like coarse crumbs with pea-sized bits.
- Stir in vanilla and lemon zest. Drizzle in ice water, mixing just until the dough holds together.
- Flatten into a disc, wrap, and chill 10 minutes to relax the dough.
- Roll dough to about 1/8 inch thick. Cut 3-inch rounds and nestle into muffin cups to form shells.
- Spoon 1 to 1 1/2 tablespoons jam into each shell. Do not overfill.
- Brush exposed crust with heavy cream. Add small dough cutouts on top if you like.
- Bake 20 to 22 minutes, until edges are golden and the jam bubbles gently.
- Cool 10 minutes in the pan, then transfer to a rack. Dust with confectioners' sugar before serving.
Notes
Try apricot jam with a drop of almond extract, or swirl raspberry and strawberry for a two-tone filling. For extra crunch, sprinkle the edges with coarse sugar before baking.
Storage: Keep in an airtight container at room temperature for 2 days or refrigerate up to 5 days. Warm briefly in a 300°F oven to refresh.
This recipe is an original creation inspired by classic Jam-Filled Tart Recipes flavors. All ingredient ratios and instructions are independently developed.