Scandinavian Raspberry Jam Shortbread Tarts
Delightful tarts combining buttery shortbread with the vibrant sweetness of raspberry jam, perfect for any occasion.
Ingredients
For the tart crust
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar adding just the right amount of sweetness
- 1/2 tsp vanilla extract enhancing the overall flavor profile
- 2 cups all-purpose flour, sifted for a light texture
- 1/4 tsp salt balancing the sweetness
For the filling
- 3/4 cup raspberry jam vibrant and fruity
- 2 tbsp fresh lemon juice brightening the flavor
For garnish
- Powdered sugar for a delicately sweet dusting
Instructions
Preparation
- Start by creaming the softened butter and granulated sugar together in a mixing bowl until the mixture is light and fluffy.
- Gradually add the sifted flour and salt to the butter-sugar mixture and mix 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.
Filling & Baking
- In a saucepan over low heat, gently warm the raspberry jam with the fresh lemon juice until it becomes smooth.
- Preheat your oven to 350°F (175°C).
- Once chilled, roll out the dough to a thickness of about 1/4 inch and cut out shapes that fit into your tart pans.
- Press the rolled dough into the tart pans and prick the bottoms with a fork.
- Spoon 1-2 teaspoons of the warm raspberry filling into each tart shell.
- Bake in the preheated oven for 15-20 minutes or until the edges are golden brown.
- Allow the tarts to cool completely before gently removing them from the pans.
- Dust with powdered sugar just before serving.
Notes
Consider adding a pinch of almond extract to the dough or experimenting with different fruit jams. Store in an airtight container at room temperature for up to three days or freeze before baking.