JAM TARTS (TARTES DE CONFITURE)
Categories Food Processor Fruit Dessert Bake Raspberry Summer Jam or Jelly Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 miniature tarts
Number Of Ingredients 12
Steps:
- Make dough:
- Blend together flour, butter, shortening, salt, and sugar in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with the rest in small (roughly pea-size) lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
- Test dough by gently squeezing a small handful: When it has proper texture, it should hold together without crumbling apart. If necessary, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just incorporated, and test again. (If you overwork mixture or add too much water, pastry will become tough.)
- Turn out dough onto a lightly floured work surface and divide into 2 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough together and divide it into 6 portions, then form each portion into a disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
- Prepare shells:
- Roll each piece of dough into a 6-inch round with a rolling pin on a lightly floured surface and fit each into a tartlet pan. Roll rolling pin over tops of pans to trim dough flush with rims and lightly prick bottoms and sides all over with a fork. Chill 30 minutes.
- Preheat oven to 375°F.
- Line shells with foil and fill with pie weights or raw rice. Bake in middle of oven on a baking sheet until pastry is set and pale golden on edges, 15 minutes. Remove foil and weights and bake shells until pale golden all over, 6 to 10 minutes more. Cool in pans on a rack.
- Make filling:
- Simmer jam in a small saucepan, stirring occasionally, 1 minute. Remove from heat and stir in lemon juice. Put raspberries in a large bowl and pour warm jam over berries, gently tossing with a rubber spatula to coat berries. Mound berries in tart shells.
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Satya Kumar
[email protected]I love the simplicity of this recipe. It's a great way to make a delicious dessert without a lot of fuss.
Ram Sogarath Shah
[email protected]These jam tarts are so cute and delicious! I'm definitely going to make them again.
bobbie johnson
[email protected]I've made these jam tarts several times now and they're always a hit!
Jahanzaib Awan
[email protected]These jam tarts are a great way to use up leftover jam.
Chinecherem val
[email protected]I'm so glad I found this recipe! These jam tarts are a new favorite in my household.
Nolen King
[email protected]These jam tarts are the best I've ever had! The pastry is so flaky and the filling is so flavorful.
Safin Ahmed Prem Safin
[email protected]I love these jam tarts! They're so delicious and easy to make.
Abrar
[email protected]These jam tarts are perfect for any occasion. I've made them for parties, picnics, and even just for a snack.
john koomson
[email protected]The only thing I would change about these jam tarts is to use a different type of jam. I used strawberry jam, but I think raspberry jam would be even better.
Fatema Akter Subrona
[email protected]These jam tarts are so easy to make! I'm not a very experienced baker, but I was able to make them without any problems.
Qadir Kamnger
[email protected]I made these jam tarts for a party and they were a hit! Everyone loved them.
Anthea Ward
[email protected]These jam tarts are absolutely delicious! The pastry is flaky and buttery, and the filling is sweet and tart. I will definitely be making these again.