Raspberry Jam Tarts
Homemade short crust pastry shell filled with raspberry jam
Equipment
- Oven
Ingredients
For the short crust pastry:
- ½ lb all-purpose flour
- ¼ tsp salt
- 5 ozs unsalted butter
- 3 tbsp water ice cold
For the filling:
- raspberry jam as needed
Instructions
How to make the short crust pastry:
- Preheat the oven to 4000F. Sieve the flour with the salt. Rub the butter into the flour using your fingertips. You could use a pastry cutter, if you prefer. The flour should resemble breadcrumbs.
- Use ice cold water and make a dough. Do not overwork the dough, but just enough to bring it together. You do not want to make a smooth dough.
How to make the Raspberry Jam Tarts:
- Roll out the dough to 1/8" thickness. Use a fluted cutter and cut out the the tart shells. Put each shell in a muffin, tart mold or baking cups.
- Prick lightly on top of the shell and spoon some raspberry jam into it. Do not prick down to the bottom of the mold. Bake for 14 minutes. Cool and serve with tea.
Notes
Notes:
- I have used mini tart cutters to get 24 tarts. The yield will depend on the size of your cutter.
- The tarts shells can be filled with other flavors of jam such as apricot, berry preserve, or even used as a base for key lime pie.
Nutrition
Calories: 77kcalCarbohydrates: 7gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 13mgSodium: 25mgPotassium: 12mgFiber: 1gSugar: 1gVitamin A: 148IUCalcium: 3mgIron: 1mg
