Swiss Tarts are light shortbread pastry shells filled with a small dollop of jam in the center that is then dredged with icing sugar on top.
Swiss tarts are pastries made with butter and flour, that are filled with jam in the center. They are small melt-in-your-mouth delicate pastry that is made with just a few ingredients. These tarts are so quick to make that sometimes I make them for friends while I am preparing tea for them. All you need are ingredients from your pantry such as butter, sugar, and flour.
Homegrown grapes taste so good when made into jam which is what I used for the filling. I was inspired by a combination of the lavender fields that grow alongside vineyards in France. The rows of lavender that are grown between grapevines suggest a kind of marriage between the two flavors. That is why I used lavender in conjunction with grape jam for a completely magnificent combination of flavors.
Flavoring the tart shells:
You can use lavender essence or in this case, I used freshly picked, dried, and finely chopped lavender flowers from my garden to give a robust aroma and flavor. A few drops of lavender essence will also do the trick. If you do not have lavender essence, you can substitute it with vanilla essence. There is no need to flavor the shells as the tarts taste great with just jam and icing sugar. I used some lavender seeds as I get a good yield of flowers year round. These tarts are meant to be very light and have a melt-in-your-mouth texture, so choose whatever additional flavoring you like.
Filling:
The choice of jams is a matter of taste and preference. I have used homemade grape jam. I crushed black seeded grapes and cooked them with sugar and lemon. My garden yields only a few bunches of grapes every year, which is why they are so precious to me. I make jams that will last for months and always remind me of my effort to grow these vines. You can use any jam such as strawberry or raspberry.
How to make the Swiss Tarts:
- Beat the butter and sugar in a stand mixer until light and fluffy.
- Add the lavender seeds and one half of the flour and beat well until fluffy. Mix in the other half of the flour and beat for 3 minutes.
- Spoon out a small ball of the mixture (or pipe into baking cups). Roll into balls using your palms and put each ball into a baking cup and press down in the center to form a depression for the jam with your thumb. Bake the tarts for 10 minutes at 400oF.
- Dredge with icing sugar after adding a dollop of jam in the center, once they are cool.
1. It is important to beat the butter and sugar and the flour mixture well. This allows for a much lighter texture of the tarts that will melt in your mouth.
2. Since this is a fairly simple recipe, you can double the quantity and make a large batch for entertaining your guests. It takes little time and not much effort to make the tarts.
3. Cool the tarts before dredging with icing sugar.
Difference between Viennese Whirls and Swiss Tarts:
They are both similar, but I use corn flour in addition to the all purpose flour in Viennese Whirls. Viennese whirls are basically two shortbread biscuits sandwiched with buttercream and jam. The addition of corn flour gives the whirls a sturdier structure to sandwich with jam. Swiss tarts, on the other hand, are very light and delicate to be consumed as a single-bite tartlet. Raspberry Jam Tarts are short crust pastry shells filled with jam and baked. If you like Swiss tarts, you could also try my Ground Hazelnut Cookies that are sandwiched with honey.
Piping the Swiss tarts:
I have baked Swiss tarts countless number of times that I do not feel the need to pipe them. They turn out well when I scoop and use my fingers to smoothen the tops and make a depression or thumbprint. Dredging them with icing sugar finally adds flair to the tarts. But if you wish to pipe them, then use a piping bag or make a small cut at the edge of a Ziploc bag and fill with the dough. Squeeze and pipe in a circular motion starting from the center and moving out. One concentric circle is good enough as these shells are supposed to be light and delicate.
How to serve:
I think ahead of using certain flavors in conjunction with others as my goal has always been to maximize flavors. Vanilla is neutral in flavor as it will go well with any fruit jam. I have found that these tarts go well with a cup of espresso or a cup of Earl Grey tea.
How to store:
Swiss Tarts do not require refrigeration when store in airtight boxes for up to two weeks. In tropical places, refrigeration might be required after baking them. Store the cooled tarts filled with jam in airtight containers in your pantry.
Swiss Tarts
Equipment
Ingredients
For the pastry shells:
- 16 ounces unsalted butter
- 16 ounces all purpose flour
- ¼ tsp salt
- 4 ounces caster sugar
- 2 lavender seeds dried (optional)
For the filling and dredging:
- 5 tbsp grape jam
- 1 tbsp icing sugar
Instructions
- Preheat oven to 400 degrees F. Line a tray with approximately 32 baking cups. Sift the flour with the salt and split them into two portions.
- Beat the butter and sugar in a stand mixer until light and fluffy.
- Add the lavender seeds from the dried flowers and beat again. Add one half of the flour and beat well until fluffy.
- Mix in the other half of the flour and beat for 3 minutes. Use an ice cream scoop or a tablespoon, and spoon out a small ball of the mixture.
- Roll into balls using your palms and put each ball into a baking cup and press down in the center to form a depression for the jam with your thumb. Bake the tarts for 10 minutes.
- Allow the tarts to cool. Put a little jam in the center and dredge with icing sugar after they have cooled. Serve with espresso coffee or tea.
Notes
- You need baking cups for this recipe, but you could still use small madeleine molds or muffin trays that are greased.
- Raspberry, strawberry or cherry jam will be fine in lieu of grape.
- You can substitute vanilla or almond essence for the lavender essence or flowers.
Nutrition
soooo good!
Thanks, Archana! Glad you liked them.
Such a straightforward dessert, thanks Kanchan!
These are so cute for my kids!
Thanks, Ishani!