JAM TARTLETS
It's easy to underestimate just how delicious these easy little tartlets are. The crust is crisp and buttery, the jam a little sharp, and the streusel is nice and sweet. They are the perfect little mouthfuls.
Provided by John Barricelli
Categories Dessert
Time 3h55m
Number Of Ingredients 14
Steps:
- In a bowl, whisk the flour to aerate it.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl halfway through. Add the egg and yolk and mix to combine. Add the flour and beat until it has been absorbed.
- Scoop about half of the dough onto a sheet of plastic wrap, shape into a flattened disk, and wrap tightly. Repeat with the remaining dough. Refrigerate until firm, at least 2 hours. This makes enough for 1 double-crust or 2 single-crust 9-inch pies.
- Line a baking sheet with parchment paper or a nonstick silicone baking mat. Butter sixteen 2-inch tart molds (or muffin tins).
- On a lightly floured work surface, roll the dough to about 1/8 inch thick. Cut as many 2 1/2-inch rounds as possible and fit them into the prepared molds. Chill and re-roll the scraps. Cut out the remaining number of rounds and fit them into the remaining molds. You should be able to line 16 tartlet molds. Arrange the molds on the prepared baking sheet and refrigerate for 20 minutes.
- To make the streusel, in a medium bowl, use a fork to stir together the flour, brown sugar, salt, and cinnamon. Add the butter, and using your fingertips, quickly work it into the dry ingredients until pea-size crumbs form. Cover and refrigerate.
- Set the oven rack in the bottom third of the oven. Preheat the oven to 350°F (175°C).
- Spoon about 1 teaspoon jam into each tart shell. Mound 1 rounded tablespoon of streusel on top of each tartlet, scrunching the crumbs together in order to make large crumbs which will give the topping texture.
- Bake, rotating the baking sheet after about 12 minutes, until the edges of the tarts are golden brown and the streusel is cooked, 20 to 25 minutes. Remove from the oven and let cool on a wire rack.
Nutrition Facts : ServingSize 1 portion, Calories 194 kcal, Carbohydrate 26 g, Protein 2 g, Fat 9 g, SaturatedFat 6 g, TransFat 0.4 g, Cholesterol 35 mg, Sodium 191 mg, Fiber 0.4 g, Sugar 15 g, UnsaturatedFat 2.4 g
JAM TARTS
Steps:
- Mix flour, shortening, sugar, and salt together in a food processor until mixture resembles coarse crumbs. Add water and mix until a ball is formed. Refrigerate pastry until well chilled, at least 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Grease 24 shallow muffin cups.
- Roll pastry out thin; cut into rounds with a cookie cutter. Place each round in a muffin cup. Add 2 teaspoons of jam to each cup.
- Bake in the preheated oven until golden brown, about 20 minutes. Cool tarts on a wire rack.
Nutrition Facts : Calories 152.2 calories, Carbohydrate 17.6 g, Fat 8.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.2 g, Sodium 101.5 mg, Sugar 7 g
EASY TRADITIONAL JAM TARTS
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F / 180 C Gas Mark 4. Lightly grease a 12-hole tart mold with a little butter.
- Mix the flour and salt in a mixing bowl. Add the cubed butter.
- Working as quickly as you can, use a pastry blender or your hands to rub the butter into the flour until the mixture resembles breadcrumbs.
- Add the water to the mixture 1 tablespoon at a time and use a cold knife to stir and bind the pastry together. Stop when the pastry comes together.
- Wrap the dough in cling film and chill for a minimum of 15 minutes or up to 30 minutes.
- Unwrap the pastry onto a lightly floured work surface and roll to a 1/4-inch thickness.
- Using a tart cutter or cup, cut circles from the pastry just slightly bigger than the holes in the prepared tart mold. Gently press the discs of dough into each mold.
- Place a heaped teaspoon of jam or lemon curd into the pastry-lined tins. Be careful not to overfill as the jam will bubble out when hot and burn.
- Repeat until all the pastry is used up-you can squish the pastry trimmings back together and reroll as needed.
- Bake in the preheated oven for 15 minutes or until golden brown. Remove from the oven and leave to cool completely.
- Once cooled, serve and enjoy.
Nutrition Facts : Calories 231 kcal, Carbohydrate 31 g, Cholesterol 27 mg, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, Sodium 102 mg, Sugar 9 g, Fat 10 g, ServingSize 12 to 18 mini tarts, UnsaturatedFat 0 g
JAM TARTLETS
I hope you will enjoy this traditional English recipe! These bite-sized jam tarts can be filled with any jam, or lemon curd. Use two or three different jams for a colorful dessert tray!
Provided by truebrit
Categories Tarts
Time 28m
Yield 68 tarts
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F, and in a large bowl, stir together flour and salt.
- Rub in butter until mixture resembles breadcrumbs.
- Stir in the sugar.
- Add egg yolks and water, and mix to a firm dough.
- Knead dough a few times while still inside bowl.
- Break off pieces of dough, and form into 1/2-inch balls.
- Press into bottom and sides of mini-muffin trays.
- Fill each pastry case with about 1/2 teaspoon of jam, and bake for 7-9 minutes.
Nutrition Facts : Calories 54.3, Fat 2.9, SaturatedFat 1.8, Cholesterol 12.7, Sodium 28.1, Carbohydrate 6.2, Fiber 0.2, Sugar 0.6, Protein 0.9
JAM TARTS
Provided by Susie Theodorou
Categories Egg Fruit Dessert Bake Kid-Friendly Jam or Jelly Cookie Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes six 3 3/4-inch-diameter tarts, or twelve 2 1/2-inch-diameter ones
Number Of Ingredients 7
Steps:
- 1. Place the flour, confectioners' sugar, and salt in the bowl of a food processor. Process for 30 seconds. Add the butter and pulse until the mixture resembles medium-coarse cornmeal. Mix 1 egg yolk with 2 tablespoons ice-cold water, then gradually add it to the pastry mixture, processing after each addition. (Do not allow the mixture to become a ball of dough-it should stay in large, coarse clumps.) Transfer to a mixing bowl. Bring the mixture together in your hands, knead it for 30 seconds on a clean, lightly floured surface, then press it down into a 1/2-inch-thick disc. Wrap it in plastic wrap and chill in the refrigerator for 30 minutes.
- 2. Thinly roll out the pastry on a lightly floured surface. Stamp out circles using a 4 1/4-inch-diameter (for large tarts) or 3 1/2-inch-diameter (for smaller ones) cookie cutter. Gently lift the circles of dough and ease them into a 6-hole shallow nonstick tart tray (for large tarts) or a 12-hole nonstick muffin tray (for smaller ones). Prick the bases with a fork. Freeze until solid, about 20 minutes.
- 3. Preheat oven to 375°F. In a small bowl, mix the remaining egg yolk with the milk to make the glaze. Place the oven rack on the top third of the oven. Line the pastries with pieces of parchment paper that are large enough to completely cover the base and sides, then fill with baking beans. Bake for 8 minutes, then remove the paper and beans and brush the sides with the glaze. Return to the oven and bake until just tinged with color, about 5 minutes more.
- 4. Remove the tarts from the oven. Add 1 heaped tablespoon (for the large tarts) or 2 teaspoons (for the smaller ones) of the preserves to each pastry case. Return to the oven and bake until the preserves are bubbling, about 8 to 10 minutes. Remove and allow to cool in the tin for 10 minutes before transferring to a cake rack to cool completely.
MINI JAM TARTS
Use whatever jam you like as the filling for these little tarts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 16
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. In a food processor, combine flour, sugar, salt, and cinnamon; process for 10 seconds. Add butter and process until mixture resembles coarse meal, 15 to 20 seconds.
- Combine 1 egg yolk with 2 tablespoons ice water and add to flour mixture. Process until the dough comes together, about 7 seconds. Transfer to a clean work surface and compress into a flattened circle.
- Lightly dust the work surface with flour; roll out dough to just thinner than 1/4 inch. Using a round or square cookie cutter, cut out shapes and press into 2- to 3-inch tartlet tins or a small muffin-top pan. Shape crust as desired, fill each with 1 1/2 to 2 teaspoons jam, and decorate tops with cutouts of dough. At this point, the tarts can be refrigerated for several hours.
- Combine remaining egg yolk with cream; lightly brush exposed dough with egg wash. Bake until golden brown, 20 to 25 minutes. Transfer tarts from tins to a wire rack to cool.
BLUEBERRY JAM TARTLETS
Almonds flavor the crust and the cakelike topping that covers blueberry jam in dainty tartlets.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Place pastry on a lightly floured work surface. Roll out to 1/8 inch thick. Cut out twelve 4 1/2-inch rounds. Reroll scraps if needed. Line twelve 3- or 3 1/4-inch tartlet pans with pastry, pressing it into bottoms and up sides; trim edges flush with tops. Divide shells between 2 baking sheets. Prick with fork tines. Refrigerate 20 minutes.
- Line bottom of each shell with parchment. Add dried beans or pie weights. Bake until pastry has dried slightly and has a sandy texture, about 15 minutes. Remove weights and parchment. Let cool completely on wire racks.
- Meanwhile, put eggs and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until pale and fluffy, about 5 minutes. Using a rubber spatula, fold in flour, ground almonds, and salt.
- Spread about 1 1/2 teaspoons jam into each shell. Add blueberries, dividing evenly. Press lightly with a fork. Top each with 2 tablespoons batter. Sprinkle with sugar and almonds. Bake until tops have risen and are golden, 16 to 18 minutes. Let cool completely.
EASY JAM TARTS
Bake our easy jam tarts and they'll instantly become a family favourite - plus, you can make them in less than half-an-hour if you use ready-made pastry.
Provided by Miriam Nice
Categories Afternoon tea, Dessert, Treat
Time 43m
Number Of Ingredients 5
Steps:
- Put the flour, butter and a pinch of salt in a bowl and rub them together with your fingertips (or you can pulse these ingredients together in a food processor if you have one). When the mixture looks and feels like fresh breadcrumbs, stir in the egg and vanilla seeds, if using, with a cutlery knife. Add 1 tbsp cold water, then start to bring the dough together in one lump with your hands - try not to knead it too much. Add 1 more tbsp of water if it's not coming together, but try not to add more than that. Wrap in cling film and chill in the fridge for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Butter a 12-hole tart tin, then dust your work surface with flour. Unwrap and roll out the chilled pastry so it's about the thickness of a £1 coin, then use a straight or fluted round cutter to cut out 12 circles, big enough to line the holes in the tin. Dollop 1-2 tsp of your chosen filling into each one and, if you like, cut out little pastry hearts (perfect for Valentine's Day) and pop them on top.
- Bake for 15-18 mins or until golden and the filling is starting to bubble a little. Leave to cool in the tin for a few mins then carefully transfer to a wire rack to cool completely.
Nutrition Facts : Calories 183 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
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