Scandinavian Raspberry Jam Shortbread Tarts
Delightful tarts featuring a buttery shortbread crust filled with sweet and tangy raspberry jam, perfect for sharing and celebrating.
Servings 12 tarts
Calories 200kcal
Ingredients
For the crust
- 1 cup unsalted butter, softened Ensure butter is at room temperature for easy creaming.
- 1/2 cup granulated sugar Adds sweetness to the crust.
- 1/2 teaspoon vanilla extract Infuses flavor into the dough.
- 2 cups sifted all-purpose flour Sifting is essential for a light texture.
- 1/4 teaspoon salt Balances the sweetness.
For the filling
- 3/4 cup raspberry jam Vibrant and sweet filling.
- 2 tablespoons fresh lemon juice Brightens the raspberry flavor.
For dusting
- as needed powdered sugar For a charming finish.
Instructions
Preparation
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Gradually mix in the sifted flour and salt until a soft dough forms.
- Shape the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 35 minutes.
Filling & Baking
- Warm the raspberry jam with lemon juice in a saucepan over low heat until smooth.
- Preheat the oven to 350°F (175°C).
- Roll out the dough to about 1/4 inch thick on a lightly floured surface.
- Cut out shapes for the tart pans.
- Press the dough into the tart pans and prick the bottoms with a fork.
- Spoon 1-2 teaspoons of the raspberry filling into each tart shell.
- Bake for 15-20 minutes until golden brown.
- Allow the tarts to cool before removing them from the pans and dust with powdered sugar.
Notes
Serve at afternoon tea, birthday celebrations, or holiday gatherings. Can use whole grain flour or other fruit preserves for variations.