Jam Tarts

By JoyofBaking.com

I made these for a baby shower last week, and thought they were pretty fabulous, if I do say so myself. I used homemade blackberry jam. Make sure to not put too much jam in, otherwise things get messy!

• 10 tablespoons unsalted butter, room temperature
• 1/2 cup granulated white sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 2 cups flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup jam

In the bowl of your electric mixer (or with a hand mixer), beat butter and sugar until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until blended.

In a separate bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the butter mixture and beat just until incorporated. Do not over mix the dough.

Transfer the dough to a lightly floured work surface, knead the dough a few times to bring it together, and then divide the dough in half. Wrap each half in plastic wrap and refrigerate until firm (at least an hour).

Preheat oven to 400 degrees F (205 degrees C) and place rack in the center of the oven. Have ready 36 miniature muffin tins.

Remove one portion of the dough from the refrigerator and place on a lightly floured work surface. Roll out the dough until it is 1/8 inch (.5 cm) thick. Using a lightly floured 2 1/2 inch (6 cm) round cookie cutter, cut out the rounds and gently press them into the muffin tins. Fill each pastry about two-thirds full with your favorite jam. Bake in the preheated oven for about 10 - 14 minutes or until golden brown around the edges. Remove from oven and place on a wire rack to cool.

Can garnish with a dollop of whipped cream or clotted cream or sprinkle with finely chopped nuts, or sift powdered sugar over. (I did the powdered sugar =)

Makes about 36 miniature tarts.


Recipe from JoyofBaking.com