Scandinavian Raspberry Jam Shortbread Tarts
Delightful pastries with a buttery crust and luscious raspberry jam, perfect for gatherings or quiet evenings.
Ingredients
For the crust
- 1 cup unsalted butter, softened for a creamy base
- 1/2 cup granulated sugar to sweeten without overwhelming
- 1/2 tsp vanilla extract for a hint of warmth
- 2 cups all-purpose flour, sifted to create a tender crust
- 1/4 tsp salt to enhance flavors
For the filling
- 3/4 cup raspberry jam the star ingredient, bursting with flavor
- 2 tbsp fresh lemon juice to brighten the flavors
For serving
- Powdered sugar for dusting for that finishing touch
Instructions
Preparation
- Cream the softened butter and granulated sugar together in a mixing bowl until light and fluffy.
- Gradually incorporate the sifted flour and salt into the butter mixture until a soft dough forms.
- Chill the dough in the refrigerator for at least 35 minutes.
- Warm the raspberry jam and lemon juice together in a saucepan, stirring until combined and smooth.
- Preheat your oven to 350°F (175°C).
Assembling and Baking
- Roll out the chilled dough on a floured surface and cut out shapes for tart pans.
- Press the rolled-out dough into the prepared tart pans and prick the bottoms with a fork.
- Fill each tart shell with the warm raspberry filling, being careful not to overfill.
- Bake in the preheated oven for 15-20 minutes or until the edges are golden brown.
- Let the tarts cool completely before dusting with powdered sugar.
Notes
Use high-quality unsalted butter and raspberry jam for the best flavor. Consider almond extract for variation.