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I discovered these gorgeous jam tartlets during a trip to Europe years ago, and I've been perfecting my recipe ever since. The first time I bit into one, I was struck by the perfect balance between the buttery, crumbly pastry and the sweet-tart jam filling. What makes these tartlets special is the contrast of textures and flavors – the shortbread base is rich but not too sweet, allowing the fruit filling to be the star. I love how versatile they are; you can make them for fancy tea parties or just as a special weekend treat. The scalloped edges give them such a professional look, but they're actually quite approachable to make at home with the right equipment and a bit of patience.
Why I love this recipe
I absolutely adore these jam tartlets because they represent the perfect balance of simplicity and elegance. The ingredient list is short, focusing on quality basics like good butter and fruit-forward jam, yet the result looks like something from a high-end patisserie. There's something so satisfying about pressing the dough into those little fluted tins and watching the transformation in the oven. I love how the kitchen fills with the aroma of buttery pastry as they bake. Most of all, I cherish how these tartlets connect me to baking traditions across generations – this is essentially the same recipe my grandmother made, and there's something powerful about carrying on that legacy. They're the perfect dessert when you want to show someone you care without spending hours in the kitchen.
What You Need From Your Kitchen
- All-purpose flour: Forms the base of the shortbread pastry
- Unsalted butter: Creates a rich, flaky texture in the tart shells
- Strawberry jam: Provides the sweet, vibrant filling
- Egg yolk: Helps bind the dough and adds richness
- Powdered sugar: Sweetens the crust and provides the delicate dusting
- Lemon juice: Balances the sweetness of the jam and enhances the fruit flavor
Let's Make These Together
- Prepare the dough
- Start by combining your dry ingredients in a food processor, then pulse in the cold butter until you have a crumbly mixture. Add your egg yolk and vanilla, pulsing just until the dough comes together. The key is keeping everything cold for the flakiest result.
- Shape and chill
- Form the dough into a disc, wrap it tightly, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up, making the dough easier to work with and ensuring a tender crust.
- Form the tartlets
- Roll the chilled dough to about 1/8-inch thickness on a lightly floured surface. Cut circles slightly larger than your tartlet tins and gently press into the fluted molds. Don't stretch the dough or it will shrink during baking.
- Blind bake
- Prick the bottoms with a fork, freeze briefly, then line with parchment and pie weights before baking. This prevents the shells from puffing up and ensures even baking. Finish baking without the weights until golden.
- Prepare and fill
- Heat your jam with a splash of lemon juice until just bubbling, then let it cool slightly before filling your cooled tart shells. The jam should be warm enough to pour but not hot enough to damage the delicate shells.
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Switch Things Up
I first made these tartlets for my sister's bridal shower, and they were such a hit that they've become my signature dessert. Sometimes I'll switch up the filling based on what's in season. Raspberry jam adds a lovely tartness, while apricot creates a more mellow sweetness. During the holidays, I've even used orange marmalade with a hint of cinnamon in the crust. The trick to perfect tartlets is keeping everything cold while working with the dough - I even chill my mixing bowl and pastry cutter beforehand!
Perfect Pairings
These jam tartlets pair beautifully with a variety of beverages. Serve them alongside Earl Grey or English Breakfast tea for a classic afternoon tea experience. For a more indulgent pairing, try a glass of dessert wine like Sauternes or a sparkling Moscato d'Asti. They also complement a good cup of coffee, especially with a dash of cream. If serving as part of a dessert spread, they balance nicely with chocolate truffles or fresh berries and cream for a varied sweet experience.
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Frequently Asked Questions
- → Can I make these tartlets ahead of time?
Yes! The unfilled tart shells can be made 1-2 days in advance and stored in an airtight container. For the best presentation and texture, fill them within a few hours of serving.
- → What's the best jam to use for these tartlets?
High-quality strawberry jam with real fruit pieces works beautifully, but you can experiment with raspberry, apricot, or blackberry jams. Avoid very loose, runny jams as they won't set well in the tartlets.
- → Can I freeze these tartlets?
You can freeze the unfilled baked tart shells for up to 3 months. Thaw at room temperature before filling. The filled tartlets don't freeze well as the jam's texture changes upon thawing.
- → How do I prevent my tart shells from shrinking?
Chilling the dough thoroughly before baking and again after forming the shells is crucial. Don't stretch the dough when pressing into the molds, and use pie weights during the initial baking stage.
- → Can I make this recipe without a food processor?
Absolutely! You can use a pastry cutter or two knives to cut the butter into the dry ingredients. Work quickly to keep the butter cold, and mix just until the dough comes together.
Conclusion
These delightful jam tartlets are as beautiful as they are delicious. The buttery shortbread provides the perfect canvas for the sweet-tart strawberry jam to shine. Dusted with powdered sugar, they make an elegant addition to any dessert table or afternoon tea. They store well in an airtight container for up to 3 days, though they're at their absolute best on the day they're made.